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content/_index.md
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content/_index.md
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---
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title: Achille Toupin
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date: 2018-02-09T10:17:00
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draft: false
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---
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## Salut !
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Je suis Achille Toupin, un bricoleur curieux et touche-à-tout.
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Au [boulot](https://www.linkedin.com/in/achille-toupin/), je suis ingénieur pour des usines.
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Je [collectionne les machines à écrire](collection) (entre autres)
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J'aime bien bricoler, les motos, le bois. Je m'intéresse pas mal au tissage.
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J'aime bien [coder](https://git.achilletoupin.com/gribse), aussi.
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Quand ça me chante, j'écris des [articles de blog](blog) à propos d'idées, de projets.
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content/a-propos/index.md
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content/a-propos/index.md
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---
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title: 'À propos'
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draft: false
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ShowToc: false
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cover:
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image: "images/<image.jpg>"
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alt: "<alt text>"
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caption: "<text>"
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relative: true # To use relative path for cover image, used in hugo Page-bundles
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ShowBreadCrumbs: false
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ShowPostNavLinks: true
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ShowReadingTime: false
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---
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# Hello !
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Je suis **Achille Toupin**, et j'aime bien bricoler des projets, écrire du code, prendre des photos (entre autres, parceque comme tout ce qui est ✨nouveau✨ est cool, alors j'essaie plein de trucs).
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Je m'intéresse pas mal au tissage, j'en parlerai peut-être sur ce site...
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Sinon je suis un [ingénieur de formation](https://artsetmetiers.fr/fr), et un [Gadzart](https://fr.wikipedia.org/wiki/Gadzarts), qui aime bien les grosses machines et l'usine qui gronde. Mon boulot c'est de faire en sorte qu'on puisse fabriquer des trucs mieux qu'avant (définir mieux).
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Ce site perso est une de mes présences sur internet, je ~~l'ai fabriqué~~ le fabrique continuellement avec [Hugo](https://gohugo.io/), [Zuma](https://zuma.shenanigans.cc/), et [des LLMs](https://chatgpt.com/)
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Vous pouvez y lire mes [articles de blog](/blog), regarder ma [collection de machines](/collection), et aussi voir mes projets.
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# Pourquoi ce site ?
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J'ai un site depuis 2016, mais il n'était pas très actif, je le voyais surtout comme une vitrine qui fasse "pro". Avec cette nouvelle version, j'ai envie d'expérimenter plus, et de poster des idées moins abouties.
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Depuis 2023, j'ai arrêté d'utiliser petit à petit les réseaux sociaux : Facebook, Reddit, Instagram. En parallèle, j'ai installé [FreshRSS](https://www.freshrss.org/) sur mon serveur et j'ai commencé à lire [des blogs de gens](/liens/#blogroll). Et ça m'a plu ! A force, j'ai eu envie d'avoir le mien aussi.
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# Comment ça marche ?
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Ca me saoule un peu de lire des articles de blog qui parlent de faire un blog, mais je suis un peu un nerd et j'aimbe bien parler de technique. Donc je cantonne ce sujet à [mon colophon](/colophon).
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content/archives.md
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content/archives.md
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---
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title: "Archive"
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layout: "archives"
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url: "/archives/"
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summary: archives
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---
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15
content/recettes/Burger.md
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content/recettes/Burger.md
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---
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title : 'Burger'
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maturity: graine
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date: 2023-10-31T13:23:00
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draft: false
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publish: "true"
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type: recipe
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---
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# Ingrédients
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steaks hachés
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pain
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salade
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moutarde
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fromage
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content/recettes/Burrito.md
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content/recettes/Burrito.md
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---
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type: recipe
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date: 2023-11-26T19:49:00
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draft: false
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maturity: pousse
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---
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**Ingredients:**
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- 1 cup cooked rice
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- 1 can of black beans, drained and rinsed
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- 1 cup diced tomatoes
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- 1 cup shredded lettuce
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- 1 cup grated cheese
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- 1/2 cup diced onions
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- 1/4 cup chopped cilantro
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- 1 teaspoon ground cumin
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- 1 teaspoon chili powder
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- Salt and pepper to taste
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- Flour tortillas
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**Instructions:**
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1. In a pan, heat the black beans with cumin, chili powder, salt, and pepper.
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2. Warm the tortillas in a separate pan or microwave.
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3. Assemble the burritos by layering rice, beans, tomatoes, lettuce, cheese, onions, and cilantro on each tortilla.
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4. Fold in the sides of the tortilla and then roll it up tightly.
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**Cooking Time:** Approximately 20 minutes
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Enjoy your homemade burrito! If you need more detailed steps or variations, let me know.
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85
content/recettes/Butterbean shakshuka.md
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content/recettes/Butterbean shakshuka.md
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---
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type: recipe
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date: 2024-03-11T19:18:00
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draft: false
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maturity: graine
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duration:
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---
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- **Servings :** 4
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- **Prep time :**
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- **Cook time :**
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# Ingredients
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- 30 ml (2 T) olive oil
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- 2 cloves garlic, crushed
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- 1 onion, chopped
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- 1 x green pepper, seeded and chopped
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- 1 x 400 g Rhodes Quality Tomatoes, Chopped & Peeled
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- 10 ml (2 t) smoked paprika
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- 5 ml (1 t) ground cumin
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- salt and freshly cracked pepper
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- 1 x 400 g can Rhodes Quality Butter Beans
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- 4 large eggs
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- 65 ml (¼ C) fresh parsley, chopped
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**to serve**: fresh crusty bread,Heat the oil in a heavy bottomed saucepan.
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# Instructions
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1. Cook the garlic and onion until softened.
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2. Add the green pepper and fry for a few minutes more.
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3. Add the Rhodes Quality Tomatoes.
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4. Add the paprika and cumin and season to taste.
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5. Simmer the sauce over a low heat until thickened.
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6. Add the Rhodes Quality Butter Beans and simmer to heat through.
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7. Make four wells in the tomato sauce and crack four eggs into the wells.
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8. Cover with a lid and continue to simmer until the eggs are cooked to your liking.
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9. Top with parsley and serve immediately with the fresh bread.
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---
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A green twist on shakshuka, this is super creamy and flavourful and it literally takes ten minutes to make. A beany twist on a recipe I wrote for my column a while back, the butterbeans really add to this. Go for nice big fat ones if you can because it makes all the difference. I love [@boldbeanco](https://www.instagram.com/boldbeanco/). Add as many eggs as you fancy and if you want to make it vegan, go for a vegan yog and omit the eggs. It is still DELICIOUS.
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serves 2-4
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- Olive oil
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- 1 bunch spring onions, finely chopped
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- 2 garlic cloves, finely grated
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- Thumb sized piece of ginger, finely grated
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- 1/2-1 large green chilli, finely chopped (depending on how much you like heat)
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- 150g spinach
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- 450g large butter beans (drained weight)
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For the green yogurt
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- 1 large bunch coriander
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- Handful Thai basil (optional)
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- 2 tbsp tahini
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- 150g Greek yogurt
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- 1 whole garlic clove
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- 1 tsp ground coriander seed
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- Good pinch of salt
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- 2 tbsp toasted sesame oil
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- 2 tbsp water
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- 3-4 eggs
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# Instructions
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In a large deep frying pan or casserole pan with a lid, add a glug of olive oil and cook the spring onion, garlic, ginger and chilli until softened.
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Add the spinach and cook until wilted down.
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Rinse and drain the butterbeans.
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In a high speed blender blend the green yogurt mix until smooth (add more water if needed)
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Add the beans and the green yogurt to the pan, cooking over a gentle to medium heat and stirring to combine.
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Create 3-4 wells in the beans depending on how many eggs you are cooking
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Crack in the eggs. Cover with a lid and cook for 4 minutes or until the whites have set.
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Serve with more finely chopped chilli, fresh coriander and cracked black pepper.
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# Sources
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https://rhodesquality.com/recipes/butter-bean-shakshuka/
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https://www.instagram.com/p/CxhmvcFKCso/
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85
content/recettes/Carbonara prestige w Guanciale.md
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content/recettes/Carbonara prestige w Guanciale.md
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---
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maturity: graine
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date: 2023-11-03T14:34:00
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draft: false
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publish: "true"
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type: recipe
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||||
---
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||||
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- Prep Time: **20 Min**
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- Cook Time:**10 Min**
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- Servings: **4**
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# **Ingredients**
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- 350 g (12 oz) of [spaghetti](https://www.dolceterra.com/collections/pasta-riso/products/spaghetti-voiello-n-3-gift-box?sca_ref=4141004.Y3SJm76Pof&sca_source=blog)
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- 200 g (7 oz) of [guanciale](https://amzn.to/3srOtjQ)
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- 4 whole medium eggs (1 egg per serving)
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- 100 g (1 cup + 1 tablespoon) of grated Pecorino Romano
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- ground black pepper
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# Instructions
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## Step 1
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First, boil the water for the pasta while you prepare the carbonara sauce.
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Remember:
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- 1 liter of water for every 100 g of pasta
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- 10 g (~1/2 tablespoon) of coarse salt per liter of water.
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Cut the guanciale into small pieces (cubes, slices… as you prefer) then cook in a skillet over medium heat for about 2 to 3 minutes.
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Stir occasionally so that it cooks evenly. The more the guanciale cooks, the more its fat will melt and its meat will become crispy.
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|
||||
No need for oil: guanciale is already fatty, oily and fabulous on its own. If you want, you can add a tablespoon of cooking water and emulsify. This will create a great oily sauce to season the spaghetti nicely.
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When it’s ready, turn off the heat, cover with a lid and set aside.
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## Step 2 - Prepare the pecorino cream
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In a bowl put the eggs and pecorino Romano cheese. Use the whole egg, not only the egg yolk.
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||||
Pecorino Romano, the only cheese that is recommended for making carbonara, is a very salty and flavorful Italian cheese so there is no need to add salt.
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Add some freshly ground black pepper. Then, mix quickly until you have a creamy sauce.
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||||
This egg and pecorino cheese sauce should be quite thick. Set it aside for the moment.
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## Cook the spaghetti
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The water should now be boiling so add the salt and cook the spaghetti.
|
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||||
If you chose a fairly large pot, the spaghetti should fit comfortably without breaking them. Whole, unbroken spaghetti is best, so you can more easily roll them around the tines of your fork without the help of a spoon.
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The best way to cook spaghetti without breaking it’s to hold them in a bunch vertically and dip in the salted water.
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||||
Now let go and they will fall in all directions. As they soften, use a fork to let them sink in, then stir.
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||||
Cook the spaghetti al dente, following the cooking time found on the pasta package.
|
||||
|
||||
|
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## Assemble pasta & sauce
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Using a spoon for spaghetti, drain the pasta when ready. Then place them in the skillet, over high heat, to season well with the guanciale.
|
||||
|
||||
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||||
|
||||
**Step 7)** – When the spaghetti and guanciale sizzle in the pan, TURN OFF THE HEAT, otherwise the eggs will overcook and you’ll end up with scrambled eggs and pasta!
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Now quickly add the eggs and pecorino cream to the hot pasta and stir. The pan is not too hot, this way the eggs will cook without lumps.
|
||||
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||||
Pay attention to the consistency, which should be creamy, but not runny.
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||||
If you notice that your carbonara is too runny, add some grated pecorino cheese.
|
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|
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On the other hand, if you see that it’s too sticky and dense, add 1 or 2 tablespoons of cooking water.
|
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|
||||
If you used a spoon to drain the spaghetti, the reserving pasta water may come in handy in this step.
|
||||
|
||||
|
||||
|
||||
**Step 6)** – Authentic spaghetti carbonara is ready. So, with the help of a ladle and a fork, create a pasta nest and place it on a plate.
|
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||||
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||||
**Step 7)** – Add the guanciale (what’s left in the pan), freshly ground black pepper and grated pecorino romano to taste. Serve and enjoy!
|
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# Sources
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||||
|
||||
https://www.recipesfromitaly.com/spaghetti-carbonara-original-recipe/
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https://www.instagram.com/p/CvJ1pTUtNqQ/
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||||
67
content/recettes/Cheddar cauliflower.md
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content/recettes/Cheddar cauliflower.md
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---
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type: recipe
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||||
date: 2025-10-09T20:49:00
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draft: false
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||||
maturity: graine
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||||
duration:
|
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---
|
||||
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- **Servings :** 4
|
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- **Prep time :** 15
|
||||
- **Cook time :** 30
|
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# Ingredients
|
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|
||||
- 700 g cauliflower , 1 large - broken into roughly 4cm florets
|
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- 30 g unsalted butter
|
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- 120 g onion, small - finely diced
|
||||
- 1-1/2 tsp cumin seeds
|
||||
- 1 tsp medium curry powder
|
||||
- 1 tsp mustard , powder
|
||||
- 2 green chilli , deseeded and finely diced
|
||||
- 3/4 tsp black mustard seeds
|
||||
- 200 ml double cream
|
||||
- 120 g mature cheddar , coarsely grated
|
||||
- 15 g fresh white breadcrumbs
|
||||
- 5 g fresh parsley, finely chopped
|
||||
- salt
|
||||
|
||||
# Instructions
|
||||
|
||||
- Preheat the oven to 180C fan.
|
||||
Steam the cauliflower over boiling water for 5 minutes (or more), until just softening. Remove and leave de to cool slightly.
|
||||
|
||||
- 2)
|
||||
|
||||
Put the butter into a 24cm round casserole pan or ovenproof dish of a similar size and place on a medium heat. Add the onion and sauté for 8 minutes, until soft and golden. Add the cumin seeds, curry powder, mustard powder, and the chillies (if using) and cook for 4 minutes, stirring occasionally.
|
||||
|
||||
 
|
||||
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||||
- 3)
|
||||
|
||||
Add the mustard seeds, cook for anotherr minute, then pour in the cream. Add 100g of cheddar and salt, and simmer for 2-3 minutes, for the sauce to slightly thicken.
|
||||
|
||||
 
|
||||
|
||||
Add the cauliflower, stir gently, and simmer for another minute before removing from the heat.
|
||||
|
||||
- 4)
|
||||
|
||||
Place the remaining 20g of cheese in a bowl, add breadcrumbs and parsley. Mix, then sprinkle over the cauliflower.
|
||||
|
||||
 
|
||||
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||||
- 5)
|
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|
||||
Wipe the top inside edge of the pan clean (with a spatula or cloth), any cream there will brun.
|
||||
Place in the oven and bake for 8 minutes, until the sauce is bubbling and the cauliflower is hot. Turn the grill to high and keep the pan underneath for 4 minutes, until the top is golden and crisp.
|
||||
Remove from the grill and allow to cool a little before serving with a roast chicken, some sausages or a pan-frieds steak.
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
Enjoy !!
|
||||
|
||||
# Sources
|
||||
|
||||
[Mustardy cauliflower cheese by « Ottolenghi » - 4passionfood - English](https://4passionfood.com/en/recipe/mustardy-cauliflower-cheese/)
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||||
19
content/recettes/Chicken Tikka Massala.md
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content/recettes/Chicken Tikka Massala.md
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|||
---
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||||
type: recipe
|
||||
date: 2025-04-03T21:51:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
|
||||
[Chicken Tikka Masala - AmateurProChef](https://amateurprochef.com/2024/10/06/chicken-tikka-masala-2/)
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||||
|
||||
41
content/recettes/Chickpea Coconut Curry.md
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content/recettes/Chickpea Coconut Curry.md
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|||
---
|
||||
title : 'Chickpea Coconut Curry'
|
||||
maturity: graine
|
||||
date: 2023-11-24T21:05:00
|
||||
draft: false
|
||||
type: recipe
|
||||
duration: 40min
|
||||
---
|
||||
Servings : 2
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 1 tbsp olive oil
|
||||
- 1 yellow onion, diced
|
||||
- 3 cloves garlic, minced
|
||||
- 2 tbsp curry powder
|
||||
- 1 tsp cumin
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||||
- ½ tsp turmeric
|
||||
- ½ tsp paprika
|
||||
- ¾ tsp salt
|
||||
- 1 can crushed tomatoes, 15 oz
|
||||
- 1 can coconut milk, 13.5 oz
|
||||
- 1 can chickpeas, drained and rinsed
|
||||
- 1 tbsp almond butter, optional
|
||||
- 1 handful spinach
|
||||
|
||||
# Instructions
|
||||
|
||||
In a pan over medium heat, add the onion and olive oil. Stir until fragrant, approximately 3 minutes.
|
||||
|
||||
Next, add the garlic, curry powder, cumin, turmeric, paprika and salt. Stir until fragrant, approximately 5 minutes.
|
||||
|
||||
Add the crushed tomatoes, coconut milk, chickpeas and almond butter.
|
||||
|
||||
Bring to a simmer, then lower the heat, and cook on low for 6 to 8 minutes, until everything is combined and warm.
|
||||
|
||||
Stir in the spinach until it is wilted. Serve with fresh cilantro and naan bread as desired.
|
||||
|
||||
# Source
|
||||
|
||||
"Chana Masala Inspired Chickpea Coconut Curry"
|
||||
51
content/recettes/Chili con carne.md
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51
content/recettes/Chili con carne.md
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|||
---
|
||||
title : 'Chili con carne'
|
||||
type: recipe
|
||||
date: 2023-11-24T21:27:00
|
||||
draft: false
|
||||
maturity: plante
|
||||
duration: 1h15
|
||||
---
|
||||
>[!tip]
|
||||
>- **Servings :** 4
|
||||
>- **Prep time :** 30min
|
||||
>- **Cook time :** 45min
|
||||
# Ingrédients
|
||||
|
||||
## Ingrédients
|
||||
|
||||
- 1 oignon
|
||||
- 1 poivron rouge
|
||||
- 300g haricots rouges
|
||||
- 500g tomates pelées
|
||||
- 1 gousse d'ail
|
||||
- 200g viande hachée
|
||||
## Epices
|
||||
|
||||
- coriandre
|
||||
- origan
|
||||
- huile d'olive
|
||||
- cumin
|
||||
- poivre
|
||||
- sel
|
||||
- paprika
|
||||
## Accompagnements
|
||||
- riz
|
||||
|
||||
# Instructions
|
||||
|
||||
Peler et émincer finement l'ail et l'oignon. Laver le poivron et le couper en lanières.
|
||||
|
||||
Dans une cocotte, faire revenir l'ail et l'oignon dans un peu d'huile d'olive. Faire revenir jusqu'à ce que l'oignon devienne translucide.
|
||||
|
||||
Ajouter les haricots égouttés et la viande hachée et laisser cuire 5 minutes.
|
||||
|
||||
Ajouter les tomates et les épices, la coriandre ciselée, saler et poivrer.
|
||||
|
||||
Laisser mijoter 45 minutes. Ajouter un peu d'eau si besoin.
|
||||
|
||||
Servir bien chaud avec du riz.
|
||||
|
||||
# Sources
|
||||
|
||||
https://www.marmiton.org/recettes/recette_chili-sin-carne_371856.aspx
|
||||
8
content/recettes/Chili sin carne.md
Executable file
8
content/recettes/Chili sin carne.md
Executable file
|
|
@ -0,0 +1,8 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-12-09T19:39:00
|
||||
draft: false
|
||||
maturity: pousse
|
||||
duration:
|
||||
---
|
||||
voir [Chili con carne](Chili%20con%20carne.md) mais substituer la carne pour du tofu fumé
|
||||
16
content/recettes/Coquilles st jacques.md
Executable file
16
content/recettes/Coquilles st jacques.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:57:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
48
content/recettes/Creamy shrimp pasta.md
Executable file
48
content/recettes/Creamy shrimp pasta.md
Executable file
|
|
@ -0,0 +1,48 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-12-09T19:53:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
- Fettuccine
|
||||
- 1 lb shrimp
|
||||
- Olive oil
|
||||
- 2 Tbsp Butter
|
||||
- 1 tsp red pepper flakes
|
||||
- 1 Lemon, juiced and half a lemon zested
|
||||
- 6 cloves garlic minced
|
||||
- 1 shallot minced
|
||||
- 1/2 C white wine (Bourgogne Aligoté)
|
||||
- 3/4 C cream
|
||||
- 1/3 C Parmesan cheese
|
||||
- 1/4 C parsley
|
||||
- Salt and pepper to taste
|
||||
|
||||
# Instructions
|
||||
|
||||
Start a pot of salted boiling pasta water
|
||||
|
||||
In a large skillet add a touch of olive oil, butter.
|
||||
|
||||
Once melted add in your garlic, shallots and red pepper flakes.
|
||||
|
||||
Once fragrant add in your shrimp and season with salt and pepper.
|
||||
|
||||
Once cooked through set aside, then add in your lemon juice, zest and wine.
|
||||
|
||||
Reduce the wine then add in your cream, bring to a low simmer.
|
||||
|
||||
Once thickened, drop the temp to low and add in your Parmesan cheese, pasta, and a ladle of salty pasta water.
|
||||
|
||||
Add more cheese and finish with parsley.
|
||||
|
||||
# Sources
|
||||
|
||||
https://www.instagram.com/p/CtzHCUGAUJO/
|
||||
16
content/recettes/Crevettes a la noix de coco.md
Executable file
16
content/recettes/Crevettes a la noix de coco.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:56:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
16
content/recettes/Crevettes.md
Executable file
16
content/recettes/Crevettes.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:56:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
48
content/recettes/Curry.md
Executable file
48
content/recettes/Curry.md
Executable file
|
|
@ -0,0 +1,48 @@
|
|||
---
|
||||
maturity: pousse
|
||||
date: 2023-10-31T13:23:00
|
||||
draft: false
|
||||
publish: "true"
|
||||
type: recipe
|
||||
duration: 1h30
|
||||
---
|
||||
- **Servings :**
|
||||
- **Time :**
|
||||
# Ingrédients
|
||||
|
||||
- 500g filets de poulet
|
||||
|
||||
# Instructions
|
||||
|
||||
Dans un bocal pour secouer :
|
||||
|
||||
- 3 cuillères à café de pâte de curry
|
||||
- 3 cuillère normales poudre curry massala
|
||||
- 3 gousses d'ail écrasé avec pince
|
||||
- meme volume de Gingembre épluché et râpé
|
||||
- 1 demi mug Huile d'olive
|
||||
- 1 demi mug Huile de soja
|
||||
- Grosse cuillère à soupe de moutarde
|
||||
- 3-4 squirt de vinaigre
|
||||
- 1 citron pressé
|
||||
- Une demi cuillere a cafe Poivre
|
||||
- Une demi Cuillère à café de sucre
|
||||
- 2 cuillères à café sel
|
||||
|
||||
Secouer le tout
|
||||
|
||||
Dans un saladier :
|
||||
- 4-5 yaourts bien mélangés
|
||||
- Ajouter liquide curry
|
||||
- 2 filets de poulet coupés en morceaux
|
||||
- Ajouter à la pâte et mélanger
|
||||
- laisser mariner 2h
|
||||
- Tout mettre dans une casserole
|
||||
- Laisser 30 min à partir de quand ça bout
|
||||
- Rajouter crème 30cl
|
||||
|
||||
Patates
|
||||
10 min cocotte à partit du pshit pshit
|
||||
Enlever et rajouter patates à demi cuites dans curry pour qu'elles y restent 10 min
|
||||
|
||||
Le tout servi avec du riz blanc
|
||||
40
content/recettes/Dahl.md
Executable file
40
content/recettes/Dahl.md
Executable file
|
|
@ -0,0 +1,40 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:27:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :** 4
|
||||
- **Prep time :** 15
|
||||
- **Cook time :** 30
|
||||
# Ingredients
|
||||
|
||||
- 1 oignon, haché finement
|
||||
- 30 ml (2 c. à soupe) de beurre
|
||||
- 3 gousses d’ail, hachées finement
|
||||
- 1 morceau de 2,5 cm (1 po) de gingembre frais, pelé et coupé en deux
|
||||
- 15 ml (1 c. à soupe) de curcuma moulu
|
||||
- 15 ml (1 c. à soupe) de garam masala
|
||||
- 5 ml (1 c. à thé) de cumin moulu
|
||||
- 1 ml (¼ c. à thé) de flocons de piment fort broyés
|
||||
- 1 litre (4 tasses) d’eau (ou moitié eau et moitié bouillon de légumes)
|
||||
- 375 ml (1 ½ tasse) de lentilles rouges
|
||||
- Sel et poivre
|
||||
|
||||
## Accompagnements
|
||||
|
||||
- Riz basmati cuit
|
||||
- Yogourt nature au goût (facultatif)
|
||||
- Coriandre fraîche ou persil plat ciselé (facultatif)
|
||||
- 1 chou-fleur, coupé en bouquets et cuit à la vapeur ou grillé
|
||||
- Quartiers de lime ou de citron (facultatif)
|
||||
|
||||
# Instructions
|
||||
|
||||
- Dans une casserole, dorer l’oignon dans le beurre. Saler et poivrer. Ajouter l’ail, le gingembre, les épices et cuire 1 minute en remuant. Ajouter l’eau, les lentilles et porter à ébullition.
|
||||
|
||||
- Laisser mijoter doucement, à découvert en remuant fréquemment, environ 20 minutes ou jusqu’à ce que les lentilles soient très tendres. Retirer les morceaux de gingembre. Rectifier l’assaisonnement. Servir avec du riz basmati. Garnir de yogourt et d’herbes. Accompagner de chou-fleur et de quartiers de lime.
|
||||
|
||||
# Sources
|
||||
16
content/recettes/Dawali.md
Executable file
16
content/recettes/Dawali.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:58:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
69
content/recettes/Escalope a la creme.md
Executable file
69
content/recettes/Escalope a la creme.md
Executable file
|
|
@ -0,0 +1,69 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:26:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
|
||||
Ingrédients
|
||||
|
||||
Escalope(s) de dinde
|
||||
Escalope(s) de dinde 4
|
||||
Champignon(s) de paris
|
||||
Champignon(s) de paris 14
|
||||
Crème fraîche semi-épaisse
|
||||
Crème fraîche semi-épaisse 1 pot(s)
|
||||
Beurre
|
||||
Beurre
|
||||
Ail
|
||||
Ail
|
||||
Persil
|
||||
Persil
|
||||
Sel
|
||||
Sel
|
||||
Poivre
|
||||
Poivre
|
||||
|
||||
Préparation
|
||||
|
||||
Étape 1
|
||||
|
||||
Taillez en lamelles les champignons.
|
||||
Étape 2
|
||||
|
||||
Épluchez puis hachez l'ail.
|
||||
Étape 3
|
||||
|
||||
Faites fondre le beurre dans une poêle puis ajoutez l'ail avec les champignons et le persil.
|
||||
Étape 4
|
||||
|
||||
Incorporez-y les escalopes salées et poivrées avec une noisette de beurre.
|
||||
Étape 5
|
||||
|
||||
Retirez-les de la poêle.
|
||||
Étape 6
|
||||
|
||||
Mettez-y du beurre et ajoutez la crème fraîche.
|
||||
Étape 7
|
||||
|
||||
Assaisonnez avec du sel et du poivre.
|
||||
Étape 8
|
||||
|
||||
Versez les champignons avec le persil et déposez-y les escalopes.
|
||||
|
||||
|
||||
|
||||
# Sources
|
||||
|
||||
|
||||
https://www.cuisineaz.com/recettes/escalope-a-la-creme-80898.aspx
|
||||
|
||||
39
content/recettes/Filet de poisson aux petits legumes.md
Executable file
39
content/recettes/Filet de poisson aux petits legumes.md
Executable file
|
|
@ -0,0 +1,39 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-12-28T19:54:00
|
||||
draft: false
|
||||
maturity: pousse
|
||||
duration: 45min
|
||||
---
|
||||
**Préparation**10 mn
|
||||
|
||||
**Cuisson**35 mn
|
||||
|
||||
**Temps total**45 mn
|
||||
|
||||
2 personnes
|
||||
# Ingrédients
|
||||
|
||||
- cabillaud (ou autre poisson blanc) 2 filets
|
||||
- poireau 1
|
||||
- petites carottes 2
|
||||
- échalote 1
|
||||
- beurre 15 g
|
||||
- vin blanc 1 verre
|
||||
- crème liquide 3 c à s
|
||||
- sel poivre
|
||||
- thym
|
||||
|
||||
# Préparation
|
||||
|
||||
- Hacher une échalote. Eplucher les carottes, les nettoyer et les détailler en petits dés. Eplucher le poireau et le détailler en petits tronçons (commencer par couper le poireau en deux dans le sens de la longueur, puis en demi rondelles). Les rincer et les égoutter.
|
||||
|
||||
- Jeter le beurre dans une sauteuse et y faire revenir l’échalote, à feu moyen, 2 ou 3 minutes.
|
||||
- Y ajouter les carottes et les poireaux et cuire 5 minutes environ, à feu doux, en remuant souvent pour éviter que les légumes ne colorent.
|
||||
- Mouiller avec le vin blanc, saler et poivrer et laisser encore réduire 5 minutes. Ajouter la crème, bien mélanger. Retirer du feu et réserver
|
||||
|
||||
- Pour finir, dans des petits plats à four individuels, déposer les filets de poisson. Les recouvrir du mélange de légumes et de la sauce, puis disposer sur le dessus du filet une petite branche de thym. Cuire dans le four préchauffé à 170°C (thermostat 6) pendant 20 minutes.
|
||||
|
||||
# Source
|
||||
|
||||
https://cuisine.journaldesfemmes.fr/recette/318830-filets-de-poisson-aux-petits-legumes
|
||||
57
content/recettes/Flammekueche.md
Executable file
57
content/recettes/Flammekueche.md
Executable file
|
|
@ -0,0 +1,57 @@
|
|||
---
|
||||
title : 'Flammekueche'
|
||||
maturity: graine
|
||||
date: 2024-11-08T14:59:00
|
||||
draft: false
|
||||
publish: "true"
|
||||
type: recipe
|
||||
duration:
|
||||
---
|
||||
|
||||
|
||||
- **Servings :** 6
|
||||
- **Prep time :** 15
|
||||
- **Cook time :** 15
|
||||
|
||||
# Ingrédients
|
||||
|
||||
|
||||
- Pâte toute faite OU
|
||||
- 250gr de farine
|
||||
- 3cl d'huile neutre
|
||||
- 1 pincée de sel
|
||||
- 15cl d'eau
|
||||
- 2 oignons
|
||||
- 200g de lardons fumés
|
||||
- 200g de crème fraiche épaisse
|
||||
- 200g Munster ou reblochon
|
||||
- 1 pincée de muscade et poivre
|
||||
|
||||
|
||||
# Préparation
|
||||
|
||||
## La pâte
|
||||
|
||||
- Dans un saladier, versez la farine avec un peu de sel
|
||||
- Ajoutez l'huile et l'eau petit à petit
|
||||
- Pétrir jusqu'à obtenir une pâte homogène
|
||||
|
||||
- laisser reposer 30min
|
||||
|
||||
- Recouvrir la plaque allant au four de papier sulfurisé
|
||||
- Étaler la pâte au rouleau
|
||||
- Préchauffez le four à 200°C
|
||||
|
||||
|
||||
## Garniture
|
||||
|
||||
- Émincer très finement les oignons
|
||||
- Étaler le mélange sur toute la surface de la pâte
|
||||
- Poivrer et ajouter une pincée de muscade
|
||||
- Déposer les oignons émincés et les lardons
|
||||
- Poser le fromage coupé diamétralement, pour maximiser la croûte
|
||||
- Enfourner 8 à 10 minutes
|
||||
|
||||
# Source
|
||||
|
||||
[La vraie Flammekueche traditionnelle - Tarte flambée | Aux Fourneaux](https://www.aux-fourneaux.fr/la-vraie-flammekueche-traditionnelle-22495/)
|
||||
16
content/recettes/Galettes de crêperie.md
Executable file
16
content/recettes/Galettes de crêperie.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:24:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
19
content/recettes/Gnocchis.md
Executable file
19
content/recettes/Gnocchis.md
Executable file
|
|
@ -0,0 +1,19 @@
|
|||
---
|
||||
title : 'Gnocchis'
|
||||
type: recipe
|
||||
date: 2023-11-24T21:27:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
|
||||
voir aussi : [[Gnoccis de butternut]]
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
43
content/recettes/Gnoccis de butternut.md
Executable file
43
content/recettes/Gnoccis de butternut.md
Executable file
|
|
@ -0,0 +1,43 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-04-05T19:39:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
- Butternut squash
|
||||
- olive Oil
|
||||
- Nutmeg
|
||||
- all purpose Flour
|
||||
- Shallot
|
||||
- Sage leaves
|
||||
- Dry white wine
|
||||
# Instructions
|
||||
|
||||
Roasting butternut squash is a delicious way to enhance its natural sweetness. Here's a simple recipe:
|
||||
|
||||
- **Cut** the squash into thin 1/2″ slices and **roast** the butternut squash until fork tender, 25 to 30 minutes.
|
||||
- Preheat your oven to 200°C
|
||||
- Peel the butternut squash and cut it into cubes or slices. Aim for uniform pieces to ensure even cooking.
|
||||
- Place the butternut squash on a baking sheet lined with parchment paper or lightly greased.
|
||||
- Drizzle olive oil over the squash and toss to coat evenly.
|
||||
- Spread the squash out in a single layer, making sure not to overcrowd the pan.
|
||||
- Roast in the preheated oven for about 25-35 minutes, or until the squash is tender and caramelized around the edges, stirring halfway through the cooking time to ensure even browning.
|
||||
- Once done, remove from the oven and serve hot as a side dish or use in other recipes.
|
||||
- **Mash** the squash into a puree, then **add** the olive oil, nutritional yeast, nutmeg, and salt. **Mix** until smooth and creamy.
|
||||
- **Combine** with the flour and **knead** into a smooth dough. **Cover** the dough and let it **rest** for 15 minutes.
|
||||
- **Cut** the dough into bite-sized gnocchi.
|
||||
- **Boil** for 3-5 minutes, or until soft and fluffy. **Drain** or **remove** with a slotted spoon.
|
||||
- **Prepare** the sage butter sauce, then **pan-fry** the gnocchi until golden-brown and crispy.
|
||||
- **Serve** while warm, as desired. Enjoy!
|
||||
|
||||
# Sources
|
||||
|
||||
https://frommybowl.com/butternut-squash-gnocchi/
|
||||
https://chat.openai.com/c/c00ca6e4-a369-4fb7-b0d9-651698fe3bab
|
||||
43
content/recettes/Haddock aux pommes de terre.md
Executable file
43
content/recettes/Haddock aux pommes de terre.md
Executable file
|
|
@ -0,0 +1,43 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2025-03-18T23:01:00
|
||||
draft: false
|
||||
maturity: plante
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :** 2 - 4
|
||||
- **Prep time :** 30min
|
||||
- **Cook time :** 30min
|
||||
# Ingredients
|
||||
|
||||
- 2 Filets de haddock
|
||||
- 500g Pommes de terre
|
||||
- 250g Crème fraîche épaisse
|
||||
- Eau
|
||||
- Lait
|
||||
- Aneth ciselé
|
||||
- Curcuma
|
||||
|
||||
# Instructions
|
||||
|
||||
Dans une grande poêle, déposez les filets de haddock.
|
||||
Versez le lait et l’eau, puis portez à frémissement.
|
||||
Faites pocher le poisson fumé pendant environ 15 minutes.
|
||||
|
||||
Entre-temps, mettez à cuire les pommes de terre non pelées dans une casserole d’eau salée.
|
||||
Égouttez-les et épluchez-les.
|
||||
|
||||
Lorsque le haddock est cuit, retirez délicatement la peau et les arêtes.
|
||||
Émiettez la chair en gros morceaux.
|
||||
Préchauffez le four à 200°C
|
||||
|
||||
Dans un plat allant au four, disposez les pommes de terre coupées en rondelles et les morceaux de haddock.
|
||||
|
||||
Parsemez d’aneth ciselé et saupoudrez de curcuma, puis arrosez de crème fraîche.
|
||||
Mélangez délicatement le tout.
|
||||
Enfournez pour une cuisson de 15 minutes dans un four préchauffé à 200°C.
|
||||
Servez aussitôt le haddock fumé aux pommes de terre.
|
||||
|
||||
# Sources
|
||||
[Recette Haddock fumé aux pommes de terre facile | Mes recettes faciles](https://www.mesrecettesfaciles.fr/recipe/haddock-fume-aux-pommes-de-terre)
|
||||
19
content/recettes/Indomie - ramen.md
Executable file
19
content/recettes/Indomie - ramen.md
Executable file
|
|
@ -0,0 +1,19 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-10-31T13:24:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
---
|
||||
|
||||
# Ingrédients
|
||||
Le paquet de base
|
||||
Feuilles de citronnier
|
||||
Pâte Tom yum
|
||||
Vinaigre
|
||||
Huile
|
||||
Tomate
|
||||
Concombre râpé
|
||||
Sauce nem
|
||||
Sauce de poisson
|
||||
|
||||
oeuf
|
||||
16
content/recettes/Jaj eb basal.md
Executable file
16
content/recettes/Jaj eb basal.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:58:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
16
content/recettes/Kaak el eid.md
Executable file
16
content/recettes/Kaak el eid.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2025-04-01T20:48:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
17
content/recettes/Keftas.md
Executable file
17
content/recettes/Keftas.md
Executable file
|
|
@ -0,0 +1,17 @@
|
|||
---
|
||||
title : 'Keftas'
|
||||
type: recipe
|
||||
date: 2024-02-17T12:57:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
35
content/recettes/Korean Braised Tofu.md
Executable file
35
content/recettes/Korean Braised Tofu.md
Executable file
|
|
@ -0,0 +1,35 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-12-09T19:56:00
|
||||
draft: false
|
||||
maturity: pousse
|
||||
duration:
|
||||
---
|
||||
- **Servings :** 2
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
- 400 g tofu
|
||||
- 1-2 tbsp oil, to fry
|
||||
- 1 small onion (optional)
|
||||
- 1 tsp sesame oil
|
||||
|
||||
Sauce:
|
||||
- 1/3 cup (80 ml) water
|
||||
- 4 tbsp soy sauce
|
||||
- 1 tsp sugar
|
||||
- 1-2 tbsp red pepper flakes (”gochugaru”)
|
||||
- 1 tbsp sesame seeds
|
||||
- 2-5 garlic cloves
|
||||
- 2-3 spring onions
|
||||
# Instructions
|
||||
|
||||
- Cut tofu into thick squares, pat-dry with a kitchen towel.
|
||||
- Finely chop the spring onion and garlic and mix with the remaining ingredients for the sauce.
|
||||
- In a pan, fry the tofu until crispy from both sides.
|
||||
- Add the onion slices (opional) and sauce, cover with a lid and let it simmer for 5-10 minutes. Finally drizzle with a some toasted sesame oil. Serve with some rice, or however you like and enjoy!
|
||||
|
||||
# Sources
|
||||
|
||||
https://www.instagram.com/p/CxQajCpqgOG/
|
||||
16
content/recettes/Kousa mahchieh.md
Executable file
16
content/recettes/Kousa mahchieh.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:58:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
30
content/recettes/Lait aux noix.md
Executable file
30
content/recettes/Lait aux noix.md
Executable file
|
|
@ -0,0 +1,30 @@
|
|||
---
|
||||
maturity: graine
|
||||
date: 2023-10-31T13:22:00
|
||||
draft: false
|
||||
publish: "true"
|
||||
type: recipe
|
||||
---
|
||||
|
||||
Expérience
|
||||
|
||||
Roastb des noisettes à 180° pendant 45min à 1h
|
||||
Elles sont un peu trop brûlées pour etre mangées
|
||||
|
||||
les piler dans le mortar
|
||||
|
||||
en mettre une grosse cuillère à café dans un demi mug de lait
|
||||
|
||||
chauffer dans une casserole
|
||||
|
||||
strain avec french press
|
||||
|
||||
miam !
|
||||
|
||||
Expériences
|
||||
|
||||
Roast poudre d'amande
|
||||
|
||||
160° 45min : pal mal, pas assez cuit tho
|
||||
170° 45min : maybe un peu trop
|
||||
|
||||
16
content/recettes/Lasagnes ricotta-épinards.md
Executable file
16
content/recettes/Lasagnes ricotta-épinards.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-12-09T19:36:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
42
content/recettes/Lassi mangue.md
Executable file
42
content/recettes/Lassi mangue.md
Executable file
|
|
@ -0,0 +1,42 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2025-10-12T19:06:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
|
||||
|
||||
1½ cups chopped mangoes or 1 cup canned sweetened mango pulp
|
||||
|
||||
¾ cup yogurt
|
||||
|
||||
¾ cup milk (or water or 4 to 5 ice cubes or yogurt whey)
|
||||
|
||||
1½ to 3 tablespoons sugar (use according to your preference or maple syrup)
|
||||
|
||||
¼ teaspoon cardamom powder
|
||||
|
||||
1 pinch of saffron & 1 tbsp chopped nuts for garnish – optional
|
||||
|
||||
|
||||
|
||||
|
||||
tout dans blender sauf yaourt
|
||||
|
||||
bzzzt
|
||||
|
||||
yaourt dans blender
|
||||
|
||||
|
||||
bzzzt
|
||||
|
||||
24
content/recettes/Limonade arabe.md
Executable file
24
content/recettes/Limonade arabe.md
Executable file
|
|
@ -0,0 +1,24 @@
|
|||
---
|
||||
date: 2023-10-31T13:22:00
|
||||
draft: false
|
||||
publish: "true"
|
||||
type: recipe
|
||||
duration: 10min
|
||||
maturity: pousse
|
||||
---
|
||||
|
||||
- **Servings :** 4
|
||||
- **Time :** 10min
|
||||
# Ingredients
|
||||
|
||||
1/2 verre eau
|
||||
1/2 verre sucre
|
||||
1 cuillère à café eau d'orange
|
||||
1 verre de jus de citron frais (ou concentré dilué comme il faut)
|
||||
1,5 verres de feuilles de menthe fraiches
|
||||
3,5 verres de glaçons
|
||||
# Instructions
|
||||
|
||||
Tout mettre dans un blender et brvvvvvp
|
||||
# Sources
|
||||
https://everylittlecrumb.com/lebanese-lemonade/
|
||||
12
content/recettes/Liste de recettes.md
Executable file
12
content/recettes/Liste de recettes.md
Executable file
|
|
@ -0,0 +1,12 @@
|
|||
---
|
||||
tags: []
|
||||
date: 2023-10-31T13:22:00
|
||||
draft: false
|
||||
publish: "true"
|
||||
---
|
||||
Astuce : utiliser [justtherecipe.com](justtherecipe.com) pour chap les kilomètres de blog useless dans les pages de recettes en ligne
|
||||
|
||||
```dataview
|
||||
table duration, maturity
|
||||
where type="recipe"
|
||||
```
|
||||
16
content/recettes/Magret de canard.md
Executable file
16
content/recettes/Magret de canard.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:57:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
82
content/recettes/Mie Goreng.md
Executable file
82
content/recettes/Mie Goreng.md
Executable file
|
|
@ -0,0 +1,82 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-14T19:56:00
|
||||
draft: false
|
||||
---
|
||||
Indonesian
|
||||
|
||||
### Ingredients
|
||||
|
||||
#### Noodles - use ONE (Note 1):
|
||||
|
||||
- ▢ 3 instant noodle cakes (I use this)
|
||||
- ▢ 250g/8oz fresh egg noodles , thin to medium
|
||||
- ▢ 150g / 5oz dried egg noodles , thin to medium
|
||||
|
||||
#### Sauce:
|
||||
|
||||
- 2 tbsp kecap manis (or dark sweet soy sauce) (Note 2)
|
||||
- ▢ 2 tsp light soy sauce (or normal soy, Note 3)
|
||||
- ▢ 2 tsp dark soy sauce , or more light soy sauce (Note 3)
|
||||
- ▢ 1 tbsp oyster sauce (Note 4)
|
||||
- ▢ 2 tbsp ketchup (yes really!)
|
||||
- ▢ 1 tsp sambal oelak, chilli paste or Sriracha (adjust spiciness to taste)
|
||||
- ▢ 2 tsp sesame oil
|
||||
|
||||
#### Stir Fried Noodles:
|
||||
|
||||
- ▢ 2 tbsp vegetable oil
|
||||
- ▢ 2 eggs , lightly whisked
|
||||
- ▢ 3 garlic cloves , finely chopped
|
||||
- ▢ 120g/4oz chicken breast or thigh , sliced thinly into small bite size pieces
|
||||
- ▢ 100g/3.5oz prawns/shrimp , raw, peeled and deveined (smaller are better)
|
||||
- ▢ 2 cups cabbage , finely sliced (any green or white cabbage)
|
||||
- ▢ 1 cup beansprouts
|
||||
- ▢ 3 green onions , cut into 5cm/2" lengths (green and white part)
|
||||
|
||||
### Instructions
|
||||
|
||||
- Mix the Sauce in a bowl.
|
||||
|
||||
- Prepare noodles per packet directions just before cooking.
|
||||
|
||||
|
||||
#### Egg Ribbons:
|
||||
|
||||
- Heat 1 tbsp oil in a large skillet over medium heat. Pour in egg, swirl to coat base. Cook 1 minute until mostly set, then flip (do your best!).
|
||||
|
||||
- Slide onto cutting board, roll up into loose "wrap". Slice into 1cm/ 1/3" thick pieces - you now have egg ribbons!
|
||||
|
||||
|
||||
#### Cooking:
|
||||
|
||||
- Heat remaining 1 tbsp oil in same skillet over HIGH heat.
|
||||
|
||||
- Add garlic and chicken, cook until half surface turns white.
|
||||
|
||||
- Add prawns and cook for 1 minute until chicken is mostly cooked.
|
||||
|
||||
- Add cabbage and bean sprouts, toss for 1 minute until a bit wilted.
|
||||
|
||||
- Add noodles, green onions and Sauce, toss for 1 - 2 minutes until Sauce reduces and noodles caramelise a bit.
|
||||
|
||||
- Toss through egg ribbons and serve immediately!
|
||||
|
||||
|
||||
### Recipe Notes:
|
||||
|
||||
**1. Noodles** - use any yellow / wheat noodles you want, not rice noodles. Instant noodles (like you get in ramen and Maggi Noodles packets) is actually quite commonly used across South East Asia! I love the crinkly look - it's familiar and authentic!
|
||||
|
||||
**2. Kecap Manis** - sweet, intense flavoured soy sauce. Syrupy consistency, sauce used in Indonesian and Malaysian cooking (like Indonesian Nasi Goreng - Fried Rice). Sold in Asian section at large supermarkets in Australia (Woolies, Coles). OR use Dark Sweet Soy Sauce (very similar).
|
||||
|
||||
**3. Soy sauces** - the dark soy sauce stains the noodles darker brown and has a more intense soy flavour than light soy sauce. Light soy adds saltiness to dishes but doesn't stain noodles. Can sub Dark Soy with more light soy or all purpose. DO NOT sub the light soy with more dark soy sauce - too intense!
|
||||
|
||||
**4. Oyster Sauce** - if you can't consume, sub with Vegetarian Mushroom "Oyster Sauce", now available at major supermarkets in Australia like Woolies.
|
||||
|
||||
**5. Recipe source -** Original source from a cookbook I borrowed from the library many years ago, unfortunately I can't remember the name!
|
||||
|
||||
**6. Nutrition per serving.** You can reduce by 50 cal per serving if you halve the oil, just be sure to use a very good non stick pan. If you skip the sesame oil, you'll reduce it by another 35 cal per serving.
|
||||
|
||||
# Source
|
||||
|
||||
https://www.recipetineats.com/mie-goreng/
|
||||
5
content/recettes/Mjaddara.md
Executable file
5
content/recettes/Mjaddara.md
Executable file
|
|
@ -0,0 +1,5 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-01-22T17:05:00
|
||||
draft: false
|
||||
---
|
||||
156
content/recettes/Mulukhieh.md
Executable file
156
content/recettes/Mulukhieh.md
Executable file
|
|
@ -0,0 +1,156 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:59:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
|
||||
|
||||
---
|
||||
|
||||
This is an authentic Lebanese recipe for how to make Molokhia – which is a jews mallow (jute leaves) hearty healthy stew served over rice!
|
||||
|
||||
5 from 406 votes
|
||||
|
||||
Author [Yumna Jawad](https://feelgoodfoodie.net/about-me/)
|
||||
|
||||
Servings [12](https://feelgoodfoodie.net/recipe/molokhia/#) servings
|
||||
|
||||
Course [Entree](https://feelgoodfoodie.net/course/entree/), [Main Course](https://feelgoodfoodie.net/course/main-course/)
|
||||
|
||||
Calories 190
|
||||
|
||||
Prep Time 45 minutes mins
|
||||
|
||||
Cook Time 1 hour hr
|
||||
|
||||
Total Time 1 hour hr 45 minutes mins
|
||||
|
||||
### Ingredients
|
||||
|
||||
|
||||
|
||||
#### For the chicken
|
||||
|
||||
- ▢ 600g chicken breast or thighs
|
||||
- ▢ 1 medium onion halved
|
||||
- ▢ 2 [bay leaves](https://amzn.to/3JkIRMr)
|
||||
- ▢ 2 [cinnamon sticks](https://amzn.to/435AyNx)
|
||||
- ▢ 1 teaspoon [salt](https://amzn.to/3MDq5DD)
|
||||
- ▢ 8 cups water
|
||||
|
||||
#### For the molokhia
|
||||
|
||||
- ▢ 3-4 ounces dried molokhia
|
||||
- ▢ 3 medium onions cut into chunks
|
||||
- ▢ 4 tablespoons [olive oil](https://amzn.to/3dfY3Ld) divided
|
||||
- ▢ 1 cup chopped coriander
|
||||
- ▢ 6 garlic cloves minced
|
||||
- ▢ 1 tablespoon [7 Spice](https://feelgoodfoodie.net/recipe/how-to-make-7-spice/)
|
||||
- ▢ 1 tablespoon dried coriander
|
||||
- ▢ 1 teaspoon [salt](https://amzn.to/3MDq5DD)
|
||||
- ▢ ½ teaspoon [black pepper](https://amzn.to/3tG34VG)
|
||||
- ▢ 1 lemon juiced
|
||||
- ▢ ½ lemon sliced
|
||||
|
||||
### Instructions
|
||||
|
||||
- Bring 8 cups of water to boil, add the chicken along with the bay leaves, salt and onion. Cook for 20 minutes until chicken is tender and no longer pink. Remove chicken and set aside. Sift the chicken broth and set aside.
|
||||
|
||||
- Preheat the oven to 400°F, place the onions on a baking sheet and drizzle 2 tablespoons of the olive oil on top of the onions. Roast in the oven until browned, about 30 minutes.
|
||||
|
||||
- Pick through molokhia to remove any stems or debris. Soak for 15 minutes and rinse a few times. Squeeze out any liquid and set aside.
|
||||
|
||||
- Heat the remaining 2 tablespoons olive oil in the pot used to make the chicken broth. Add the cilantro and garlic and cook until fragrant, about one minute.
|
||||
|
||||
- Add the molokhia to the mixture along with the 7 Spice, coriander, salt and pepper, and saute until the molokhia softens and becomes fragrant, about 5 minutes. Pour the chicken broth on top of the molokhia and cook on medium heat covered for 30 minutes.
|
||||
|
||||
- Lower the heat to simmer, add the roasted onions, shredded chicken, lemon juice and lemon slices, and simmer for 20 minutes.
|
||||
|
||||
- Serve warm over Lebanese rice, if desired.
|
||||
|
||||
|
||||
|
||||
---
|
||||
|
||||
Molokhia
|
||||
La molokhia est une soupe d’origine égyptienne qui est préparée avec de la corète potagère, ainsi que du poulet ou du lapin.
|
||||
Prép.30 minutes min
|
||||
Cuisson2 heures h 30 minutes min
|
||||
Total3 heures h
|
||||
Type de plat: Plat Principal
|
||||
Cuisine: Egyptien
|
||||
Auteur: Vera Abitbol
|
||||
Ingrédients
|
||||
|
||||
1 kg de mlokhia , corète fraîche ou surgelée, hachée
|
||||
1 poulet entier , environ 1,5 kg, coupé en morceaux
|
||||
1 gros oignon , coupé en 4
|
||||
1 kg de riz
|
||||
3 feuilles de laurier
|
||||
8 gousses de cardamome
|
||||
2 cubes de bouillon de poulet
|
||||
2 cuillères à soupe de concentré de tomate
|
||||
1 citron vert , jus
|
||||
1 tomate , pelée, épépinée et réduite en purée (optionnel)
|
||||
20 gousses d'ail , pelées
|
||||
Sel
|
||||
Poivre
|
||||
5 cuillères à soupe de ghee , beurre clarifié
|
||||
1 cuillère à soupe de graines de coriandre
|
||||
2 l d’eau , pour le bouillon de poulet
|
||||
500 ml d’eau bouillante , pour le riz
|
||||
|
||||
Instructions
|
||||
Bouillon
|
||||
|
||||
Verser l’eau dans une cocotte, ajouter la cardamome, les 2 cubes de bouillon de poulet, les feuilles de laurier, la tomate hachée, le sel et le poivre.
|
||||
Ajouter le poulet et l’oignon.
|
||||
Faire bouillir à feu moyen - vif pendant 15 minutes puis, couvrir et laisser mijoter à feu doux pendant 1h30.
|
||||
Filtrer le bouillon.
|
||||
Rectifier le sel selon le goût.
|
||||
Réserver le bouillon et le poulet séparément.
|
||||
|
||||
|
||||
|
||||
Dans un faitout, faire fondre 2 cuillères à soupe de ghee sur un feu moyen.
|
||||
Ajouter le riz cru et remuer pendant 1 minute.
|
||||
Ajouter 2 louches du bouillon de poulet réservé.
|
||||
Ajouter 500 ml d'eau bouillante
|
||||
Ajouter du sel et du poivre au goût.
|
||||
Porter le riz à ébullition à feu vif. Puis cuire à feu moyen et à découvert.
|
||||
Une fois que le liquide n'est plus visible sur le riz, réduire le feu à une température très basse, couvrir le faitout et laisser à nouveau cuire pendant 5 minutes, ou jusqu’à ce que le riz soit tendre.
|
||||
Réserver en gardant le couvercle.
|
||||
|
||||
|
||||
|
||||
Poulet grillé
|
||||
Préchauffer le four à 220℃.
|
||||
Placer le poulet bouilli dans un plat à four.
|
||||
Dans un bol, mélanger le concentré de tomate, le jus de citron vert, le sel et le poivre ensemble et enduire le poulet du mélange obtenu.
|
||||
Enfourner le poulet cuit et le dorer 15 minutes.
|
||||
|
||||
Molokhia
|
||||
|
||||
Décongeler la mlokhia surgelée en la laissant dans son emballage.
|
||||
À l’aide d’un mortier et d’un pilon, écraser les gousses d’ail mélangées aux graines de coriandre jusqu’à obtenir une purée.
|
||||
Dans une petite poêle antiadhésive, ajouter le ghee restant et le faire fondre à feu moyen - doux.
|
||||
Une fois le ghee fondu, ajouter les ¾ de la purée d’ail et coriandre.
|
||||
Faire revenir le mélange jusqu'à ce qu'il soit doré foncé. Réserver.
|
||||
Verser environ 1,2 l de bouillon de poulet dans une cocotte et le porter à ébullition sur un feu vif.
|
||||
Ensuite baisser le feu à une température moyenne et ajouter la mlokhia et la purée d'ail restante (environ ¼ de la purée d'origine).
|
||||
Mélanger sans arrêt et juste avant la reprise de l’ébullition, baisser complètement le feu et laisser mijoter à feu très doux pendant 2 minutes. Ne surtout pas faire bouillir la mlokhia.
|
||||
Vérifier la consistance et ajouter éventuellement du bouillon pour atteindre la consistance désirée. La soupe doit être plutôt épaisse.
|
||||
Ajouter enfin le mélange d’ail frit réservé et mélanger.
|
||||
|
||||
https://www.196flavors.com/fr/molokhia/
|
||||
47
content/recettes/Oatmeal cookies.md
Executable file
47
content/recettes/Oatmeal cookies.md
Executable file
|
|
@ -0,0 +1,47 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:05:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
---
|
||||
# Oatmeal Cookies
|
||||
|
||||
|
||||
Yield [24](https://dinnerthendessert.com/oatmeal-cookies/#) servings
|
||||
Prep Time 10 minutes minutes
|
||||
Cook Time 10 minutes minutes
|
||||
Total Time 20 minutes minutes
|
||||
|
||||
|
||||
# Ingredients
|
||||
|
||||
- 227 g unsalted butter softened
|
||||
- ▢ 150 g white sugar
|
||||
- ▢ 220 g packed brown sugar
|
||||
- ▢ 2 eggs
|
||||
- ▢ 2 teaspoons [vanilla extract](http://amzn.to/2lFFm9b)
|
||||
- ▢ 250 g flour
|
||||
- ▢ 1 teaspoon baking soda
|
||||
- ▢ 1 teaspoon salt
|
||||
- ▢ 2 teaspoons ground cinnamon
|
||||
- ▢ 240 g rolled oats
|
||||
|
||||
# Instructions
|
||||
|
||||
- Preheat the oven to 190°C
|
||||
|
||||
- in a stand mixer cream together the butter, sugar and brown sugar until lightened and fluffy before adding in the eggs and vanilla.
|
||||
|
||||
- Mix the
|
||||
- flour
|
||||
- baking soda,
|
||||
- salt and
|
||||
- cinnamon
|
||||
- together in a small bowl and add it into the stand mixer in small batches until it is all just combined, then add in the oats.
|
||||
|
||||
- Roll the dough in two tablespoon sized balls and bake for [8-10 minutes](https://dinnerthendessert.com/oatmeal-cookies/#) (the middles will look slightly undone, but the edges will have a hint of brown).
|
||||
|
||||
# Sources
|
||||
|
||||
https://dinnerthendessert.com/oatmeal-cookies/#wprm-recipe-container-37989
|
||||
|
||||
62
content/recettes/Pancit canton.md
Executable file
62
content/recettes/Pancit canton.md
Executable file
|
|
@ -0,0 +1,62 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-20T22:36:00
|
||||
draft: false
|
||||
maturity: pousse
|
||||
duration: 45min
|
||||
---
|
||||
|
||||
- **Servings :** 4
|
||||
- **Prep time :** 15
|
||||
- **Cook time :** 30
|
||||
|
||||
# Ingredients
|
||||
- 250 grams flour stick noodles
|
||||
- 4 ounces thinly sliced pork
|
||||
- 1 piece Chinese sausage, sliced
|
||||
- 1 piece onion, sliced
|
||||
- 1 teaspoon minced garlic
|
||||
- 8 to 10 pieces shrimp, shell removed
|
||||
- 10 to 12 pieces snap peas
|
||||
- 3/4 cup julienne-cut carrots
|
||||
- 1 small cabbage, chopped
|
||||
- 1 1/2 cups chicken broth
|
||||
- 1 tablespoon oyster sauce (optional)
|
||||
- 3 tablespoons soy sauce
|
||||
- 3/4 cup water
|
||||
- 1/2 cup chopped flat-leaf parsley
|
||||
- 3 tablespoons cooking oil
|
||||
- Salt and pepper to taste
|
||||
|
||||
# Instructions
|
||||
|
||||
- Place 2 cups of ice and 3 cups water in a large bowl. Set aside.
|
||||
|
||||
- Boil 6 cups of water in a cooking pot.
|
||||
|
||||
- Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside.
|
||||
|
||||
- Heat a large wok or cooking pot and pour-in the cooking oil.
|
||||
|
||||
- Saute the onion and garlic.
|
||||
|
||||
- Add the pork and sausage slices and continue to cook for 2 minutes.
|
||||
|
||||
- Add-in soy sauce and oyster sauce. Stir.
|
||||
|
||||
- Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes.
|
||||
|
||||
- Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed.
|
||||
|
||||
- Put-in the flour noodles. Gently toss until the noodles absorb the liquid.
|
||||
|
||||
- Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes.
|
||||
|
||||
- Transfer to a serving plate. Serve.
|
||||
|
||||
This simplified recipe retains the essence of the traditional Pancit Canton while making it easier to follow for beginners.
|
||||
|
||||
# Sources
|
||||
|
||||
|
||||
https://panlasangpinoy.com/pancit-canton-recipe/
|
||||
70
content/recettes/Pate a pizza maison.md
Executable file
70
content/recettes/Pate a pizza maison.md
Executable file
|
|
@ -0,0 +1,70 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2025-02-18T14:01:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :** 4 pizzas
|
||||
- **Prep time :**
|
||||
|
||||
# Version ok tier
|
||||
## Ingrédients
|
||||
|
||||
|
||||
- 400 g farine riche en gluten
|
||||
- 22 cl environ eau tiède voire froide (s'il fait chaud)
|
||||
- 3 g de levure de boulanger sèche (1 càc ou 8 g de fraîche)
|
||||
- 6 g sel fin (2 càc)
|
||||
- 1 pincée sucre facultatif
|
||||
- 2 càs huile d'olive vierge extra
|
||||
|
||||
## Instructions
|
||||
|
||||
### Levain
|
||||
Mélanger la levure avec 100 g d'eau tiède et 50 g de farine (petit levain), laisser fermenter pendant une demi-heure environ dans un endroit tiède. Il doit se former des bulles.
|
||||
|
||||
### Pâte
|
||||
- Mélanger le reste de farine avec le sel, le sucre et l’huile d’olive.
|
||||
- Ajouter le mélange avec la levure puis le reste d’eau (100-120cl) peu à peu, si possible froide. Pétrir longuement jusqu’à la pâte soit belle, lisse et très souple.
|
||||
- Former 4 boules de pâte, les mettre dans 4 grands saladiers (au moins le triple de volume)
|
||||
- Couvrir le saladier de papier film et laisser lever au réfrigérateur pendant au moins 24 h, le mieux serait 48 ou 60 heures.
|
||||
|
||||
### Cuisson
|
||||
Préchauffer le four à 270°C. Écraser les boules, sur un plan fariné, à la main puis créer un disque de ½ cm d'épaisseur (voir 2 à 3 mm).
|
||||
|
||||
Garnir la pizza (en gardant un peu de marge au bord), faire reposer 10 minutes puis cuire quelques minutes à 270°C. Vérifier et, si besoin, prolonger la cuisson de quelques minutes.
|
||||
|
||||
# Version zaloeille
|
||||
|
||||
(avec longue levée à température ambiante)
|
||||
|
||||
## Ingrédients
|
||||
|
||||
- 400 g de farine riche en gluten + un peu
|
||||
- 220 g (22 cl) environ d’eau tiède voir froide
|
||||
- 4 g de levure de boulanger sèche (1 càc) ou 10 g de fraîche
|
||||
- 8 g de sel fin (2 càc)
|
||||
- une pincée de sucre (facultatif)
|
||||
- 2 cs d’huile d’olive vierge extra
|
||||
|
||||
## Instructions
|
||||
|
||||
### Levain
|
||||
|
||||
Mélanger la levure avec 100 g d’eau tiède et 50 g de farine (petit levain), laisser fermenter pendant une demi-heure environ dans un endroit tiède. Il doit se former des bulles. On peut aussi omettre cette étape et mélanger directement la levure avec la farine mais je préfère ainsi.
|
||||
|
||||
### Pâte
|
||||
|
||||
Mélanger le reste de farine avec le sel, le sucre et l’huile d’olive. Ajouter le mélange avec la levure puis le reste d’eau (100-120 g) peu à peu, si possible froide. Pétrir longuement jusqu’à la pâte soit belle, lisse et très souple.
|
||||
|
||||
Former une boule (ou 4 boules individuelles), les mettre dans un saladier 4 fois plus grand, couvrir le saladier de papier film ou un torchon humide (à humidifier régulièrement pendant la levée). Laisser lever au moins 6-8 heures à 20°C, voir 15 heures à 15°C environ. La pâte doit doubler, presque tripler de volume.
|
||||
|
||||
### Cuisson
|
||||
|
||||
Préchauffer le four à 250°C voir 270°C Former 4 disques de 25-30 cm de diamètre, garnir les pizza, laisser reposer 5 minutes et cuire quelques minutes (5 environ mais vérifier toujours l’aspect).
|
||||
|
||||
# Sources
|
||||
|
||||
[Pâte à pizza... du pizzaiolo (2 recettes 4 astuces et secrets pour la réussir - Un déjeuner de soleil](https://www.undejeunerdesoleil.com/2012/10/la-pate-pizza-du-pizzaiolo-2-recettes-4_17.html)
|
||||
30
content/recettes/Pates arrabiata.md
Executable file
30
content/recettes/Pates arrabiata.md
Executable file
|
|
@ -0,0 +1,30 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-10-31T13:23:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
---
|
||||
|
||||
500g de pâtes penne
|
||||
4 Oignons
|
||||
Gingembre
|
||||
Aïl
|
||||
Concentré de tomate
|
||||
1 cube maggi (optionnel)
|
||||
Sauce tomate arrabiata
|
||||
Tomates concassées
|
||||
Sel
|
||||
Poivre
|
||||
Un tout petit peu de sucre
|
||||
Bageta
|
||||
Herbes de Provence
|
||||
Menthe sèche
|
||||
Menthe verte
|
||||
Sauce pimentée
|
||||
Nuoc mam
|
||||
Olives !0
|
||||
Feuilles de basilic
|
||||
Huile d'arachide
|
||||
Huile d'olive
|
||||
Arôme de maggi ou sauce de soja
|
||||
Un piment vert
|
||||
63
content/recettes/Pates au saumon.md
Normal file
63
content/recettes/Pates au saumon.md
Normal file
|
|
@ -0,0 +1,63 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2025-09-23T21:04:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :** 2
|
||||
- **Prep time :** 20min
|
||||
- **Cook time :** 15min
|
||||
|
||||
![[image-2.webp]]
|
||||
# Ingredients
|
||||
|
||||
- 250 g linguine
|
||||
- 150 g fresh salmon, cut into bite-size pieces; canned is also ok
|
||||
- 20 g (1 tablespoon) butter
|
||||
- 1 small red onion
|
||||
- 2 cloves garlic, minced
|
||||
- 150 ml single cream, or double cream for a richer sauce
|
||||
- ¼ teaspoon salt
|
||||
- ¼ teaspoon freshly ground pepper
|
||||
|
||||
# Instructions
|
||||
|
||||
- Boil the pasta in salted water for 8-10 minutes or according to the instructions on the package. It should be al dente (cooked through, but still firm).
|
||||
|
||||
250 g linguine
|
||||
|
||||
- In the meantime, melt the butter in a pan over medium heat.
|
||||
|
||||
20 g butter
|
||||
|
||||
- Add the chopped red onion and saute for 2 to 3 minutes until soft.
|
||||
|
||||
1 small red onion
|
||||
|
||||
- Add the garlic and cook for another 30 seconds.
|
||||
|
||||
2 cloves garlic
|
||||
|
||||
- Add the salmon and cook for 2-3 minutes. Break it down if you like to taste bits of fish with every bite (see picture). Alternatively, you can leave it in larger pieces, but add 2-3 more minutes to be sure it's cooked through.
|
||||
|
||||
150 g fresh salmon
|
||||
|
||||
- Add the cream and stir for one minute. Season with salt and pepper.
|
||||
|
||||
150 ml single cream
|
||||
|
||||
¼ teaspoon salt
|
||||
|
||||
¼ teaspoon freshly ground pepper
|
||||
|
||||
- Save 150 ml pasta water and drain the linguine
|
||||
|
||||
- Transfer the linguine to the pan and add 100 ml of pasta water. Toss gently until the pasta is covered. Add the rest of the water if it looks like there's not enough liquid, keeping in mind that the pasta will continue to absorb the sauce over the next minutes.
|
||||
|
||||
- Serve immediately with a pinch of freshly ground pepper on top.
|
||||
|
||||
# Sources
|
||||
|
||||
[15-Minute Creamy Salmon Linguine – Skinny Spatula](https://skinnyspatula.com/15-minute-creamy-salmon-linguine/)
|
||||
18
content/recettes/Pizza maison.md
Executable file
18
content/recettes/Pizza maison.md
Executable file
|
|
@ -0,0 +1,18 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-11-03T17:42:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
utiliser une [[Pâte à pizza maison]]
|
||||
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
56
content/recettes/Pork Wontons.md
Executable file
56
content/recettes/Pork Wontons.md
Executable file
|
|
@ -0,0 +1,56 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-19T17:42:00
|
||||
draft: false
|
||||
maturity: plante
|
||||
---
|
||||
|
||||
- **Servings :** 8
|
||||
- **Time :**
|
||||
- Prep: 1h40
|
||||
- Cook: 20 minutes
|
||||
# Ingredients
|
||||
|
||||
- 280g baby bok choy or similar green vegetable
|
||||
- 225 g ground pork
|
||||
- 2 1/2 tablespoons sesame oil (plus more for the stock)
|
||||
- 1/8 teaspoon white pepper
|
||||
- 1 tablespoon soy sauce
|
||||
- ½ teaspoon salt
|
||||
- 2 tablespoons Shaoxing wine
|
||||
- 1 package wonton wrappers
|
||||
- or homemade [[Wonton wrappers]]
|
||||
- 1,5L chicken stock
|
||||
- 1 scallion (chopped)
|
||||
# Instructions
|
||||
|
||||
Start by thoroughly washing the vegetables.
|
||||
Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds.
|
||||
Drain and rinse in cold water.
|
||||
|
||||
Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
|
||||
|
||||
In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine.
|
||||
Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
|
||||
|
||||
Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
|
||||
Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that's it!
|
||||
At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
|
||||
Once you're happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
|
||||
If you'd like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
|
||||
To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
|
||||
Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they're floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
|
||||
Pour the soup over the wontons and garnish with scallions. Serve!
|
||||
|
||||
Tips & Notes:
|
||||
Wontons can be frozen for use later. Lay them out on a baking sheet lined with parchment paper so they aren't touching, and put the baking sheet in the freezer. Once they're frozen, transfer them to a freezer bag and freeze for up to two months.
|
||||
|
||||
# Sources
|
||||
|
||||
https://thewoksoflife.com/wonton-soup-recipe/#recipe
|
||||
|
||||
# Voir aussi :
|
||||
|
||||
https://thewoksoflife.com/san-xian-wontons/
|
||||
https://thewoksoflife.com/chicken-wontons/
|
||||
|
||||
158
content/recettes/Poularde lutee et lentins de chene.md
Executable file
158
content/recettes/Poularde lutee et lentins de chene.md
Executable file
|
|
@ -0,0 +1,158 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2025-02-12T19:50:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
|
||||
|
||||
|
||||
**Volaille en cocotte lutée et ses champignons des bois**
|
||||
|
||||
*Pour 4 personnes – Préparation : 10 min – Cuisson : 1 h 20*
|
||||
|
||||
---
|
||||
|
||||
## Ingrédients
|
||||
|
||||
- 300 g de lentins du chêne (ou shiitakes)
|
||||
- 2 oignons jaunes
|
||||
- 400 g de pommes de terre Charlotte
|
||||
- 4 carottes
|
||||
- 1 poulet fermier de 1,4 kg vidé et bridé
|
||||
- 50 g de baguette de pain sèche
|
||||
- 50 g de lardons
|
||||
- 2 cuil. à soupe d’huile d’arachide
|
||||
- 50 g de beurre
|
||||
- 2 œufs
|
||||
- 100 g de farine
|
||||
- Quelques brins de romarin
|
||||
- 10 g de sel fin
|
||||
- 1 pincée de fleur de sel
|
||||
- 1 pincée de poivre
|
||||
|
||||
---
|
||||
|
||||
## Préparation
|
||||
|
||||
1. **Préchauffez le four à 180°C** (th. 6).
|
||||
2. **Préparez les légumes** :
|
||||
- Rincez les lentins du chêne.
|
||||
- Pelez les oignons, les pommes de terre et les carottes.
|
||||
- Émincez grossièrement les oignons et réservez-les.
|
||||
- Faites blanchir les carottes et réservez-les.
|
||||
- Coupez les pommes de terre à l’anglaise et réservez-les.
|
||||
3. **Préparez le poulet** :
|
||||
- Assaisonnez-le avec 5 g de sel fin et 5 g de poivre.
|
||||
- Frottez-le avec le pain sec.
|
||||
- Coupez-le en morceaux et farcissez-le.
|
||||
- Dans une cocotte en fonte, ajoutez de l’huile d’arachide et placez-y le poulet.
|
||||
- Ajoutez les légumes autour.
|
||||
- Couvrez et enfournez pour 40 min, en arrosant régulièrement avec le jus de cuisson.
|
||||
4. **Préparez la pâte à lutage** :
|
||||
- Mélangez la farine, les blancs d'œufs, 20 cl d'eau et 5 g de sel fin.
|
||||
- Travaillez la pâte jusqu’à obtenir une texture homogène.
|
||||
- Réservez.
|
||||
5. **Ajoutez les lardons et terminez la cuisson** :
|
||||
- Sortez la cocotte du four, filtrez le jus de cuisson et réservez-le.
|
||||
- Dans la cocotte, faites revenir les lardons à feu moyen jusqu'à ce qu'ils colorent.
|
||||
- Ajoutez le poulet et les légumes et mélangez bien.
|
||||
- Ajoutez les lentins du chêne et remuez.
|
||||
6. **Fermez la cocotte hermétiquement** :
|
||||
- Badigeonnez le pourtour du couvercle avec la pâte à lutage.
|
||||
- Appliquez le couvercle et appuyez pour sceller.
|
||||
- Badigeonnez la pâte avec les jaunes d’œufs.
|
||||
- Enfournez à nouveau pour 30 min.
|
||||
7. **Dressage** :
|
||||
- Sortez la cocotte et servez à table directement.
|
||||
- Brisez le sceau de pâte pour libérer les arômes.
|
||||
|
||||
Accompagnez ce plat avec une bière waber bien fraîche !
|
||||
|
||||
|
||||
# Sources
|
||||
|
||||
livre gastrono geek
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
sans les libertés de chatgpt
|
||||
|
||||
# POUDLARDE LUTÉE ET LENTINS DU CHÊNE
|
||||
|
||||
**VOLAILLE EN COCOTTE LUTÉE ET SES CHAMPIGNONS DES BOIS**
|
||||
|
||||
*Pour 4 PERSONNES - Préparation : 10 MIN - Cuisson : 1 H 20*
|
||||
|
||||
---
|
||||
|
||||
## INGRÉDIENTS
|
||||
|
||||
- 300 g de lentins du chêne (ou shiitakes)
|
||||
- 2 oignons jaunes
|
||||
- 400 g de pommes de terre Charlotte
|
||||
- 4 carottes
|
||||
- 1 poulet fermier de 1,4 kg vidé et bridé
|
||||
- 50 g de baguette de pain sèche
|
||||
- 50 g de lardons
|
||||
- 2 cuil. à soupe d’huile d’arachide
|
||||
- 50 g de beurre
|
||||
- 2 œufs
|
||||
- 100 g de farine
|
||||
- Quelques brins de romarin
|
||||
- 10 g de sel fin
|
||||
- 1 pincée de fleur de sel
|
||||
- 1 pincée de poivre
|
||||
|
||||
---
|
||||
|
||||
## PRÉPARATION
|
||||
|
||||
- **Préchauffez le four à 180 °C** (th. 6).
|
||||
- **Rincez les lentins du chêne, puis épluchez les oignons, les pommes de terre et les carottes.**
|
||||
Émincez grossièrement les oignons, réservez-les et faites blanchir (p. 36) les carottes.
|
||||
Et faites cuire les pommes de terre à l’anglaise (p. 60). Réservez vos légumes.
|
||||
- **Assaisonnez le poulet fermier avec 5 g de sel fin et 5 g de poivre.**
|
||||
Frottez le pain avec, coupez-le en morceaux et fourrez-en le poulet.
|
||||
Ensuite placez le poulet dans une cocotte en fonte, arrosez-le d’huile d’arachide et disposez
|
||||
les morceaux autour. Couvrez et enfournez pour 40 min. Arrosez-le régulièrement de son jus
|
||||
de cuisson.
|
||||
|
||||
> *Cela pourra vous paraître cocasse, mais vous allez devoir "luter" la cocotte, c’est-à-dire la rendre hermétique... avec de la pâte !* (p. 61)
|
||||
|
||||
- **Prenez les œufs et séparez les blancs des jaunes.**
|
||||
Dans un saladier, mélangez la farine, les blancs d’œufs, 20 cl d’eau et 5 g de sel fin afin d’obtenir une pâte homogène. Réservez.
|
||||
Dans un petit bol, battez les jaunes d’œufs et réservez-les.
|
||||
- **Retirez la cocotte du four, puis filtrez le jus de cuisson.**
|
||||
Mettez ce jus dans un bol.
|
||||
Dans la cocotte, faites revenir les lardons afin qu’ils se mélangent aux sucs de la volaille.
|
||||
Une fois bien colorés, déposez le poulet sur les lardons et disposez les légumes tout autour.
|
||||
|
||||
> *C’est maintenant que les lentins du chêne entrent en jeu !*
|
||||
|
||||
Disposez-les délicatement dans la cocotte avec le reste des ingrédients.
|
||||
Assaisonnez de fleur de sel, de poivre du moulin, de romarin et arrosez du jus de poulet.
|
||||
- **Couvrez et disposez la pâte à luter pour faire un joint entre la cocotte et son couvercle afin de la rendre parfaitement hermétique.**
|
||||
Colorez la pâte à luter avec le jaune d’œuf battu et enfournez pour 30 min.
|
||||
|
||||
---
|
||||
|
||||
## DRESSAGE
|
||||
|
||||
Sortez la cocotte du four et servez-la à table directement.
|
||||
Soulevez le couvercle de la cocotte pour rompre le sceau de lutte et libérer les saveurs de cette volaille aux légumes.
|
||||
> *Vous reste-t-il un peu de bièrewaber pour accompagner tout cela ?*
|
||||
|
||||
|
||||
![[IMG_20250212_194709.jpg]]
|
||||
80
content/recettes/Poulet en cocotte.md
Executable file
80
content/recettes/Poulet en cocotte.md
Executable file
|
|
@ -0,0 +1,80 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-11-18T17:47:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
|
||||
Voir aussi : [[Poularde lutée et lentins de chêne]]
|
||||
# Ingrédients
|
||||
|
||||
Il vous faut pour 6 personnes
|
||||
|
||||
- 1 poulet fermier label rouge
|
||||
- 50 g de beurre
|
||||
- 125 g de lardons fumés
|
||||
- 1 oignon
|
||||
- 2 brins de thym
|
||||
- 150 g de champignons de Paris coupés en lamelles
|
||||
- 150 ml de vin blanc
|
||||
- 250 ml de bouillon de volaille
|
||||
|
||||
Pour les pommes de terre
|
||||
|
||||
- 1 kg de pommes de terre (variété à sauter)
|
||||
- 20 g de beurre
|
||||
- 2 cuillères à soupe d’huile d’olive
|
||||
- 1 pincée de sel
|
||||
- 1 cuillère à soupe de persil plat
|
||||
|
||||
# Préparation
|
||||
## Poulet
|
||||
|
||||
Champignons
|
||||
Enlevez les parties terreuses
|
||||
rincez-les rapidement sous l’eau froide
|
||||
coupez-les en lamelles. Pelez et coupez l’oignon en petits cubes.
|
||||
|
||||
Persil
|
||||
Lavez et ciselez le persil.
|
||||
|
||||
Faites fondre 25 g de beurre dans une cocotte en fonte.
|
||||
|
||||
Ajoutez les dés d’oignons, les lardons et les champignons
|
||||
|
||||
Laissez cuire 7 à 8 minutes à feu vif.
|
||||
|
||||
Réservez ensuite dans un bol.
|
||||
|
||||
Remettez 25 g de beurre dans la cocotte
|
||||
|
||||
faites-y dorer le poulet une dizaine de minutes sur toutes ses faces.
|
||||
|
||||
Quand il est coloré,
|
||||
- mouillez avec le vin blanc
|
||||
- grattez bien les sucs de cuisson et versez le bouillon de volaille. Ajoutez le thym
|
||||
|
||||
faites cuire 1 heure à couvert (ajoutez un peu de bouillon de volaille si besoin en cours de cuisson).
|
||||
|
||||
Au bout d’une heure, rajoutez le mélange oignons/lardons/champignons que vous aviez réservé et laissez cuire 15 minutes de plus.
|
||||
|
||||
Goûtez, salez si besoin (les lardons et le bouillon de volaille sont déjà salés) et servez avec les petites pommes de terre.
|
||||
|
||||
## Pommes de terre
|
||||
|
||||
Epluchez les pommes de terre, lavez-les et coupez les en cubes.
|
||||
Faites fondre 20 g de beurre dans une sauteuse, ajoutez l’huile d’olive
|
||||
quand le mélange est chaud ajoutez les cubes de pommes de terre.
|
||||
|
||||
Faites cuire à couvert à feu moyen une vingtaine de minutes puis découvrez et poursuivez la cuisson à découvert à feu plus vif pendant une quinzaine de minutes, le temps qu’elles dorent. Salez, saupoudrez de persil ciselé et servez avec le poulet.
|
||||
|
||||
# Sources
|
||||
|
||||
|
||||
|
||||
[Poulet cocotte façon grand-mère (en cocotte en fonte)](https://www.papillesetpupilles.fr/2021/12/poulet-cocotte-facon-grand-mere.html/)
|
||||
16
content/recettes/Puree saucisse.md
Executable file
16
content/recettes/Puree saucisse.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-04T20:08:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
16
content/recettes/Quiche.md
Executable file
16
content/recettes/Quiche.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:26:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
16
content/recettes/Ragout de pois chiches.md
Executable file
16
content/recettes/Ragout de pois chiches.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:25:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
16
content/recettes/Risotto de sarrasin.md
Executable file
16
content/recettes/Risotto de sarrasin.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-11-03T17:42:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
95
content/recettes/Risotto.md
Executable file
95
content/recettes/Risotto.md
Executable file
|
|
@ -0,0 +1,95 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-01-07T21:22:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration: 1h15
|
||||
---
|
||||
|
||||
- **Servings :** 2
|
||||
- **Prep time :** 45
|
||||
- **Cook time :** 30
|
||||
# Ingredients
|
||||
|
||||
- Persil plat
|
||||
- 1 oignon
|
||||
- 1 noix de beurre
|
||||
- 1 filet d' huile d'olive
|
||||
- 250 g de champignon (des cèpes de préférence)
|
||||
- 200 g de riz carnaroli
|
||||
- 1 bouillon de légumes
|
||||
- 20 cl de vin blanc sec
|
||||
- 1 cuillère à soupe de Parmesan
|
||||
- 1 gousse d' ail
|
||||
- 1 échalote
|
||||
# Instructions
|
||||
|
||||
Séparer les champignons en deux (préférer des cèpes) : une partie servira à élaborer le bouillon et cuira avec le riz. L'autre partie sera poêlé au dernier moment pour la présentation et mettre en avant le champignon tout en conservant une texture ferme.
|
||||
|
||||
Emincer un petit peu d'ail, d'échalote et de persil séparément et réserver.
|
||||
|
||||
Nettoyer les champignons et les couper en morceaux.
|
||||
|
||||
|
||||
Faire blondir dans une casserole un demi-oignon émincé dans un mélange de beurre et d'huile d'olive.
|
||||
|
||||
|
||||
Ajouter et poêler les champignons.
|
||||
|
||||
Ajouter du bouillon de légume ou de poule (assez pour nourrir le risotto).
|
||||
|
||||
|
||||
Laisser mijoter le bouillon pour qu'il s'imprègne bien du goût et des saveurs des champignons.
|
||||
|
||||
|
||||
Chauffer une nouvelle casserole (qui accueillera le risotto), ajouter un peu d'huile d'olive et de beurre que vous ferez blondir.
|
||||
|
||||
|
||||
Ajouter le riz carnaroli et remuer jusqu'à le rendre translucide (attention à la température, le riz ne doit pas coller).
|
||||
|
||||
Étape 10
|
||||
|
||||
Déglacer avec un verre de vin blanc sec. Continuer à remuer pour que le riz n'adhère pas et laisser réduire l'alcool.
|
||||
|
||||
Étape 11
|
||||
|
||||
Verser une louche de bouillon que vous avez laissé mijoter et continuer à remuer constamment jusqu'à l'absorption totale du riz.
|
||||
|
||||
Étape 12
|
||||
|
||||
Réitérer l'étape 11 jusqu'au point de cuisson (préférer al dente).
|
||||
|
||||
Étape 13
|
||||
|
||||
Juste avant la fin, faire fondre du beurre et un peu d'huile d'olive dans une poêle tout en remuant le risotto.
|
||||
|
||||
Étape 14
|
||||
|
||||
Faire blondir l'échalote émincée dans la poêle puis ajouter l'ail (attention à ne pas le brûler).
|
||||
|
||||
Faire poêler les champignons tout en remuant le risotto, assaisonner et ajouter le persil émincé en fin de cuisson avec un tour de moulin à poivre puis réserver.
|
||||
|
||||
Étape 16
|
||||
|
||||
Assaisonner le risotto juste avant la fin.
|
||||
|
||||
Étape 17
|
||||
|
||||
Ciseler du persil et en parsemer au dessus.
|
||||
|
||||
Étape 18
|
||||
|
||||
Dresser le riz dans des assiettes creuses. Placer soigneusement sur le haut les champignons poêlés.
|
||||
|
||||
Étape 19
|
||||
|
||||
Servir avec un tour de moulin à poivre et du parmesan.
|
||||
|
||||
|
||||
Le gras du beurre va s'opposer au salé du parmesan et à l'amertume du cèpe en arrière plan. Les puristes privilégieront un rouge italien d'âge moyen avec une structure légère mais à la fois ronde et consistante. Personnellement, je préfère un blanc sec minéral un peu évolué au accent de sous-bois. Un bourgogne fera parfaitement l'affaire. Bon appétit
|
||||
|
||||
|
||||
|
||||
# Sources
|
||||
|
||||
https://www.marmiton.org/recettes/recette_risotto-aux-champignons_312215.aspx
|
||||
38
content/recettes/Roasted garlic soup.md
Executable file
38
content/recettes/Roasted garlic soup.md
Executable file
|
|
@ -0,0 +1,38 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-12-09T19:35:00
|
||||
draft: false
|
||||
maturity: pousse
|
||||
duration: 1h20
|
||||
---
|
||||
- **Servings :** 4
|
||||
- **Prep time :** 20
|
||||
- **Cook time :** 1h
|
||||
# Ingredients
|
||||
- 8 medium potatoes (about 1 kg), peeled and diced
|
||||
- 2 shallots, peeled and halved
|
||||
- 5 heads garlic, cut the tops off
|
||||
- Olive oil for drizzling
|
||||
- Salt and pepper to taste
|
||||
- 1 tsp dried thyme
|
||||
- 1 tsp dried rosemary
|
||||
- 3 cups (750ml) chicken or vegetable broth (or more to desired consistency)
|
||||
- 1 cup (250ml) heavy cream / double cream
|
||||
|
||||
# Instructions
|
||||
|
||||
- Preheat your oven to 400°F (200°C).
|
||||
- Place the diced potatoes, halved shallots and garlic heads on a baking sheet lined with parchment paper.
|
||||
- Drizzle generously with olive oil, and season with salt, pepper, thyme and rosemary.
|
||||
- Place in the oven and roast for 30 minutes. Remove from the oven, cover with kitchen foil and place back in the oven for about 15-25 minutes or until the potatoes are tender and the garlic cloves are soft and golden.
|
||||
- Transfer roasted vegetables into a large pot, then squeeze the cloves out of the skins.
|
||||
- Add chicken or vegetable broth and heavy/double cream.
|
||||
- Blend with a hand blender until smooth and creamy. Alternatively, place it in a food processor or blender and blend until smooth, then pour back into the pot.
|
||||
- Taste the soup and adjust with salt and pepper according to your preference.
|
||||
- Gently warm it on the stove over medium heat.
|
||||
- Ladle the roasted garlic soup into serving bowls.
|
||||
- Garnish with a drizzle of olive oil, crispy bacon, cheddar cheese and chopped parsley, dill or chives. Enjoy with a fresh baguette!
|
||||
|
||||
# Sources
|
||||
|
||||
https://goodfooddiscoveries.com/easy-roasted-garlic-soup/#wpzoom-premium-recipe-card
|
||||
57
content/recettes/Rougail saucisse.md
Executable file
57
content/recettes/Rougail saucisse.md
Executable file
|
|
@ -0,0 +1,57 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:23:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time : 20min**
|
||||
- **Cook time : 20min**
|
||||
# Ingredients
|
||||
|
||||
- huile d'olive
|
||||
- piment oiseau
|
||||
- 1 cà café de curcuma
|
||||
- sel
|
||||
- poivre
|
||||
- thym
|
||||
- 4 oignons
|
||||
- 4 tomates
|
||||
- 6 saucisses
|
||||
- 6 gousses d'ail
|
||||
- feuilles de laurioer
|
||||
|
||||
|
||||
# Préparation
|
||||
|
||||
Étape 1
|
||||
|
||||
Piquez les saucisses et mettez-les dans l'eau bouillante pendant 10 minutes, dans la même marmite qui vous servira à la préparation du plat afin de garder les saveurs.
|
||||
|
||||
Étape 2
|
||||
|
||||
Videz la marmite. Réservez les saucisses. Faites-y chauffer de l'huile d'olive.
|
||||
|
||||
Étape 3
|
||||
|
||||
Faites revenir les oignons émincés et l'ail écrasé sans qu'ils soient trop colorés.
|
||||
|
||||
Étape 4
|
||||
|
||||
Coupez les saucisses en tronçons de 1,5 cm puis faites-les revenir avec les oignons. Au bout de 5 minutes, ajoutez les tomates coupées en petits morceaux et les aromates (le piment en morceaux).
|
||||
|
||||
Étape 5
|
||||
|
||||
Mélangez le tout puis laissez mijoter sur feu doux en ôtant le couvercle de temps à autre pour éliminer l'excès d'eau.
|
||||
|
||||
Étape 6
|
||||
|
||||
Servez avec du riz thaï.
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
|
||||
https://www.marmiton.org/recettes/recette_rougail-saucisse_22851.aspx
|
||||
63
content/recettes/Sabanekh.md
Executable file
63
content/recettes/Sabanekh.md
Executable file
|
|
@ -0,0 +1,63 @@
|
|||
---
|
||||
maturity : plante
|
||||
date: 2023-11-05T19:17:00
|
||||
draft: false
|
||||
publish: "true"
|
||||
type: recipe
|
||||
---
|
||||
Prep Time: 30 minutes
|
||||
Cook Time: 25 minutes
|
||||
Servings: 3
|
||||
# Ingredients
|
||||
|
||||
- 1 kg fresh spinach chopped small.
|
||||
- Frozen spinach can also be used
|
||||
- ½ cup Coriander (cilantro) finely chopped
|
||||
- Some pine nuts
|
||||
- 200 g Chickpeas drained
|
||||
- 200 g lamb - collier d'agneau
|
||||
- 1 medium Brown Onion
|
||||
- 4 cloves Fresh garlic
|
||||
- Olive oil
|
||||
- 1 cup Vegetable stock
|
||||
- 1 vegetable stock cube dissolved in a cup of boiling water
|
||||
- Black pepper
|
||||
- Fresh lemon juice
|
||||
- 1 small Red chili (optional)
|
||||
|
||||
# Instructions
|
||||
1.
|
||||
Prepare white rice
|
||||
Optional sh3erieh
|
||||
|
||||
2.
|
||||
Toast the pine nuts with olive oil, if using. Set aside.
|
||||
|
||||
3.
|
||||
In a deep pot, heat olive oil over medium heat.
|
||||
Add :
|
||||
- diced onion
|
||||
- salt
|
||||
- garlic
|
||||
- chopped ½ cup Coriander (cilantro)
|
||||
Cook until wilted but not browned for about 8 - 10 minutes.
|
||||
|
||||
4.
|
||||
Add the ground lamb and spices and mix with the cooked onion
|
||||
Cook for 10 minutes or until lamb is fully cooked.
|
||||
AND / OR
|
||||
Add 400 g Chickpeas, 1 teaspoon Black pepper, chopped 1 small Red chili
|
||||
Stir everything together and allow to simmer for about 10 minutes with the lid on.
|
||||
|
||||
5.
|
||||
Add chopped spinach, a little bit at a time.
|
||||
1 cup Vegetable stock.
|
||||
Mix well with the beef mixture and cook for 3 - 5 minutes, just until spinach is wilted.
|
||||
|
||||
6.
|
||||
Remove from heat, pour fresh lemon juice.
|
||||
Serve with the white rice
|
||||
|
||||
# Sources
|
||||
- https://plantbasedfolk.com/lebanese-spinach-stew-sabanekh-wa-riz/
|
||||
- https://everylittlecrumb.com/lebanese-spinach-stew/
|
||||
16
content/recettes/Sajieh.md
Executable file
16
content/recettes/Sajieh.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-17T12:59:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
26
content/recettes/Salade courges-pois-chiches-halloumi.md
Executable file
26
content/recettes/Salade courges-pois-chiches-halloumi.md
Executable file
|
|
@ -0,0 +1,26 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-01-07T21:19:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
- courge butternut
|
||||
- chickpeas
|
||||
- spinach
|
||||
- yougurt
|
||||
- mustard
|
||||
- halloumi
|
||||
- riz sauvage
|
||||
|
||||
# Instructions
|
||||
|
||||
|
||||
|
||||
# Sources
|
||||
16
content/recettes/Salade de gésiers.md
Executable file
16
content/recettes/Salade de gésiers.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:25:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
16
content/recettes/Saltimbocca.md
Executable file
16
content/recettes/Saltimbocca.md
Executable file
|
|
@ -0,0 +1,16 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-10-06T13:58:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
19
content/recettes/Soupe au pistou.md
Executable file
19
content/recettes/Soupe au pistou.md
Executable file
|
|
@ -0,0 +1,19 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-11-03T17:43:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
haricots blancs
|
||||
carottes
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
24
content/recettes/Soupe de legumes.md
Executable file
24
content/recettes/Soupe de legumes.md
Executable file
|
|
@ -0,0 +1,24 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-24T21:24:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
- patates
|
||||
- oignons
|
||||
- carottes
|
||||
- fenouil
|
||||
- poireau
|
||||
- potimaron
|
||||
-
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
10
content/recettes/Soupe de lentilles.md
Executable file
10
content/recettes/Soupe de lentilles.md
Executable file
|
|
@ -0,0 +1,10 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-10-31T13:23:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
---
|
||||
|
||||
500g lentilles
|
||||
3 carottes
|
||||
1 cube Maggi
|
||||
67
content/recettes/Sweet and Sour Chicken.md
Executable file
67
content/recettes/Sweet and Sour Chicken.md
Executable file
|
|
@ -0,0 +1,67 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-02-04T20:12:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :** 4
|
||||
- **Prep time :** 35
|
||||
- **Cook time :** 30
|
||||
# Ingredients
|
||||
|
||||
- 500g skinless chicken thighs (boneless and, or breasts, cut into 1" chunks)
|
||||
- 1 egg white
|
||||
- 1/2 tsp. kosher salt (1/4 teaspoon table salt)
|
||||
- 2 tsp. cornstarch
|
||||
- 10 oz. pineapple chunks (reserve juice)
|
||||
- 1/4 cup juice (from the canned pineapple)
|
||||
- 1/4 cup white vinegar
|
||||
- 1/4 cup ketchup
|
||||
- 1/2 tsp. kosher salt (1/4 teaspoon table salt)
|
||||
- 3 Tbsp. brown sugar
|
||||
- 1 Tbsp. cooking oil
|
||||
- 1 red bell pepper (cut into 1 inch chunks)
|
||||
- 1 yellow bell pepper (cut into 1 inch chunks)
|
||||
- 1 tsp. fresh ginger (grated)
|
||||
|
||||
# Instructions
|
||||
|
||||
1. Coat the chicken with egg white:
|
||||
|
||||
In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
|
||||
|
||||
2. Make the sweet and sour sauce:
|
||||
|
||||
Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.
|
||||
|
||||
3. Stir-fry the chicken over high heat:
|
||||
|
||||
Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
|
||||
|
||||
Add the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned.
|
||||
|
||||
Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
|
||||
|
||||
4. Stir-fry the bell pepper and ginger:
|
||||
|
||||
Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.
|
||||
|
||||
5. Add the pineapple, sauce, and then, the chicken:
|
||||
|
||||
Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in.
|
||||
|
||||
Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
|
||||
|
||||
6. Adjust the seasoning and serve:
|
||||
|
||||
Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.
|
||||
|
||||
Serve hot with steamed white or brown rice.
|
||||
|
||||
|
||||
|
||||
# Sources
|
||||
|
||||
https://www.simplyrecipes.com/recipes/sweet_and_sour_chicken/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
|
||||
44
content/recettes/Tartiflette.md
Executable file
44
content/recettes/Tartiflette.md
Executable file
|
|
@ -0,0 +1,44 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2024-01-07T21:18:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration: 1h30
|
||||
---
|
||||
|
||||
- **Servings :** 4
|
||||
- **Prep time :** 30min
|
||||
- **Cook time :** 20min
|
||||
# Ingredients
|
||||
|
||||
- 1 reblochon (lait cru)
|
||||
- 200 g d' oignon émincés
|
||||
- 1 kg de pomme de terre
|
||||
- 200 g de lardons fumés
|
||||
- quelques gousses d' ail
|
||||
|
||||
# Instructions
|
||||
|
||||
Eplucher les pommes de terre et les cuire à la vapeur
|
||||
|
||||
Faire chauffer l'huile dans une poêle et y faire fondre les oignons et les lardons
|
||||
|
||||
Couper les patates cuites en rondelles
|
||||
|
||||
Préchauffer le four à 200°C (thermostat 6-7) et préparer un plat à gratin en frottant le fond et les bords avec la gousse d'ail épluchée.
|
||||
|
||||
Dans le plat à gratin, alterner :
|
||||
- des couches de pommes de terre
|
||||
- des couche de oignons + lardons avec des gousses d'ail coupées en 4
|
||||
|
||||
Une fois les couches faites, ajouter de la crèlme liquide et du vin blanc jusqu'à la moitié du niveau des couches
|
||||
|
||||
Couper le reblochon ou les 2 demi-reblochons en 2 dans l'épaisseur
|
||||
Disposer ces morceaux de reblochon par dessus le tout, croute en l'air
|
||||
|
||||
Enfourner pour environ 20 minutes de cuisson.
|
||||
|
||||
# Sources
|
||||
|
||||
- https://www.marmiton.org/recettes/recette_la-vraie-tartiflette_17634.aspx
|
||||
- Auxane
|
||||
68
content/recettes/Wonton wrappers.md
Executable file
68
content/recettes/Wonton wrappers.md
Executable file
|
|
@ -0,0 +1,68 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2023-11-19T17:42:00
|
||||
draft: false
|
||||
maturity: pousse
|
||||
---
|
||||
- **Servings :** 50 wontons
|
||||
- **Time :**
|
||||
# Ingredients
|
||||
|
||||
- 500 g bread flour (high gluten flour)
|
||||
- 250 ml tepid water
|
||||
- cornstarch (for dusting)
|
||||
# Instructions
|
||||
|
||||
Put the flour in a large mixing bowl. Add the water to the flour and mix vigorously with a rubber spatula until it looks shaggy.
|
||||
|
||||
|
||||
|
||||
Knead with your hands for about 5 minutes, until the dough is lumpy but relatively cohesive. Place the dough on the counter, and cover with an overturned bowl (the bowl you mixed it in is fine). Let the dough rest for 30 minutes, or up to 4 hours.
|
||||
|
||||
|
||||
|
||||
Meanwhile, make your desired filling.
|
||||
|
||||
cf [[Pork Wontons]]
|
||||
|
||||
After resting, the dough will be pliable and appear much smoother. Divide dough into quarters. Work with one quarter of dough at a time, and keep the remaining pieces covered with the bowl.
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
Take your piece of dough and flatten it into a roughly rectangular shape. Then roll it out slightly using a rolling pin, just so it’s thin enough to go into the pasta roller. You can stretch out the corners of the dough to keep it rectangular before rolling. Dust the dough thoroughly with cornstarch on both sides.
|
||||
|
||||
|
||||
|
||||
Roll out the dough through the roller, starting at the thickest setting, and gradually rolling it through each successive setting.
|
||||
|
||||
|
||||
|
||||
When the dough gets very long, you can cut it in half crosswise to make it easier to handle. You’re done rolling when the dough is just short of paper thin. On my Atlas Italian Pasta roller, it was the second to last setting, setting #5. Dust each side of the dough sheet thoroughly with cornstarch again.
|
||||
|
||||
|
||||
|
||||
Trim the dough with a knife so you have straight edges, and cut into squares about 3½ to 4 inches (9-10 cm) wide.
|
||||
|
||||
|
||||
|
||||
Then assemble the wontons, use water to seal the wrappers, as you would with any wonton wrapper (see our article on [how to fold wontons](https://thewoksoflife.com/how-to-fold-wontons/)). It’s best to assemble the wontons as you make the wrappers. Then repeat with the remaining pieces of dough.
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
Cook the wontons or freeze within 1 hour of assembly, or the moisture in the filling may soak through the very thin wrappers, causing cracks and leakage.
|
||||
|
||||
To cook the wontons, drop into boiling water while stirring gently to keep the wontons from sticking to the bottom of the pot. Boil for about 5-6 minutes, adding cold water to the pot every time the water comes back up to a vigorous boil. This gives the filling enough time to cook without overcooking the wrapper.
|
||||
|
||||
|
||||
|
||||
To freeze the wontons, place them on a parchment lined baking sheet, just so they’re not touching. Cover and transfer to the freezer. Freeze overnight until solid, and then transfer to freezer bags to store in the freezer for up to 3 months.
|
||||
|
||||
|
||||
|
||||
# Sources
|
||||
|
||||
https://thewoksoflife.com/how-to-make-wonton-wrappers/#recipe
|
||||
6
content/recettes/_index.md
Normal file
6
content/recettes/_index.md
Normal file
|
|
@ -0,0 +1,6 @@
|
|||
---
|
||||
title: 'Recettes'
|
||||
date: 2023-01-01T08:30:00
|
||||
draft: false
|
||||
---
|
||||
|
||||
57
content/recettes/boudins-blancs-a-la-puree/index.md
Executable file
57
content/recettes/boudins-blancs-a-la-puree/index.md
Executable file
|
|
@ -0,0 +1,57 @@
|
|||
---
|
||||
title: 'Boudins blancs à la purée'
|
||||
type: recipe
|
||||
date: 2025-02-27T23:38:00
|
||||
draft: false
|
||||
maturity: plante
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :** 2
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
- 2 boudins blancs
|
||||
- 400 g de pommes de terre
|
||||
- Quelques carottes
|
||||
- une patate douce
|
||||
- 150 g de champignons de Paris
|
||||
- 1 échalote
|
||||
- 10 cl de crème fraîche
|
||||
- 5 cl de vin blanc (attention, trop = acide)
|
||||
- 10 cl de lait
|
||||
- 30 g de beurre
|
||||
- Sel, poivre, muscade, persil
|
||||
- beurre
|
||||
|
||||
# Instructions
|
||||
|
||||
|
||||
1. **Cuire les pommes de terre** :
|
||||
|
||||
- Épluchez et coupez-les en morceaux.
|
||||
- Faites cuire **10 min sous pression** dans une cocotte-minute.
|
||||
2. **Préparer la purée** :
|
||||
|
||||
- Égouttez et écrasez les pommes de terre.
|
||||
- Ajoutez le beurre et le lait chaud, assaisonnez avec sel, poivre et muscade.
|
||||
3. **Cuire les boudins** :
|
||||
|
||||
- Faites chauffer du beurre ou de l’huile dans une poêle.
|
||||
- Faites dorer les boudins à feu moyen **10 à 15 min**, en les retournant régulièrement.
|
||||
4. **Préparer la sauce aux champignons** :
|
||||
|
||||
- Faites revenir l’échalote émincée avec une noisette de beurre.
|
||||
- Ajoutez les champignons émincés, faites-les dorer **5 min**.
|
||||
- Déglacez avec le vin blanc (optionnel), laissez réduire.
|
||||
- Ajoutez la crème, laissez mijoter **5 min**, salez, poivrez.
|
||||
- Rajouter de la maïzena pour épaissir
|
||||
- Parsemez de persil.
|
||||
5. **Dresser et servir** :
|
||||
|
||||
- Servez les boudins avec la purée et nappez de sauce aux champignons.
|
||||
|
||||
# Sources
|
||||
|
||||
ChatGPT
|
||||
19
content/recettes/pates epinards saumon.md
Executable file
19
content/recettes/pates epinards saumon.md
Executable file
|
|
@ -0,0 +1,19 @@
|
|||
---
|
||||
type: recipe
|
||||
date: 2025-04-03T21:49:00
|
||||
draft: false
|
||||
maturity: graine
|
||||
duration:
|
||||
---
|
||||
|
||||
- **Servings :**
|
||||
- **Prep time :**
|
||||
- **Cook time :**
|
||||
# Ingredients
|
||||
|
||||
# Instructions
|
||||
|
||||
# Sources
|
||||
|
||||
[Creamy Spinach Pasta - 15 Minutes (VIDEO) - AmateurProChef](https://amateurprochef.com/2025/03/10/creamy-spinach-pasta-2/)
|
||||
|
||||
8
content/search.md
Executable file
8
content/search.md
Executable file
|
|
@ -0,0 +1,8 @@
|
|||
---
|
||||
title: "Recherche" # in any language you want
|
||||
layout: "search" # necessary for search
|
||||
# url: "/archive"
|
||||
# description: "Description for Search"
|
||||
summary: "recherche"
|
||||
placeholder: "je cherche..."
|
||||
---
|
||||
Loading…
Add table
Add a link
Reference in a new issue